1. Before making dried eggplant, you must choose relatively fresh eggplant. After cleaning the eggplant, remove the roots of the eggplant. Never peel off the eggplant. We can cut the eggplant with a hob or cut it into thick strips according to our personal preferences. Of course, cutting the eggplant into strips is relatively easy to dry.

2. Eggplant needs to be boiled in water in advance, and the boiled eggplant should be exposed to the sun until it is completely dry. When we stir the eggplant, we will hear a rustling sound, and when the eggplant looks crispy, it means that the eggplant has been dried.

3. Of course, when we make dried eggplant, we don't need to sun-dry it completely. If individuals prefer to eat eggplant that is not completely dried, it's ok to sun-dry it half-dried. You can keep about 1/3 of the water, then add some seasonings such as edible salt to it, and let the eggplant ferment in the jar. You can also add some ingredients that you like to eat, such as glutinous rice and garlic.

4. The dried eggplant must be stored in a relatively sealed plastic bag, and it must be stored in the cold room of the refrigerator, so that the dried eggplant can be stored for a longer time, or it can be put in a relatively breathable cloth bag and then hung in a relatively dry and ventilated place, which can effectively prevent the eggplant from deteriorating due to moisture.