Dried vegetables and fruit are a fine opportunity to keep all useful substances in a product which can be used all the year round. It is practically possible to dry all: as berries, so fruit and vegetables. The main thing, is correct to perform the procedure of drying.
Advantage to an organism
Eggplants are extremely tasty and nourishing vegetables. Variations of preparation of dishes with eggplants a huge set.
Eggplants are vitamin-rich groups B which stabilize work of nervous system and effectively cope with depressions and insomnia. Thanks to vitamin C content, the organism is replenished with forces for fight against infections. RR group vitamins and also carotene promote regeneration to skin, healing of wounds and smoothing of wrinkles. In addition, fruits of an eggplant contain phosphorus, calcium, magnesium, sodium, potassium and iron. If at a diet of the person there is this vegetable, problems with cholesterol aren't terrible. Also frequent use perfectly influence work of heart and water exchange in an organism.
The dried type of this vegetable isn't less useful, in it all vitamins remain. But the most important, an eggplant it is enriched with copper, cobalt and manganese which represent real "treasure". The beneficial effect of the contained minerals allows to improve a condition of blood and also promotes increase in level of hemoglobin in blood, stabilizes work of a spleen.
As it is correct to dry eggplants without loss of their health giving qualities
To use dried eggplants all winter and to please itself and the relatives with tasty and useful dishes, it is necessary to prepare them correctly. Having selected the best fruits without deterioration indexes, it is necessary to wash out them carefully a baking plate a stream of cold water. It is important that the eggplant was ripe, but not resung. It is possible to dry with a thin skin. Cut vegetable on four parts which need in addition to be divided into small segments. It is possible to dry eggplants on a sieve or in a gauze which is spread on a plain surface, spreading parts evenly. It is possible each segment it is possible to string on a thread and to hang out in the dry aired room. Drying on a plate assumes the same procedure of preprocessing. Then segments give all the best on a baking tray, and within 2 hours vegetables dry at a temperature of 50-60 degrees. After two-hour drying it is necessary to add temperature to 80 degrees. Thanks to technical progress, drying of vegetables and fruit became even more comfortable and simple. It is possible to use the special electric dryer which will perfectly cope with this task. The spent time for preparation of such simple preparation completely pays off an opportunity is in the winter the real not frozen vegetables.