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Last night I sliced thin and then salted salted my three eggplants and let them sit in a colander in the sink. After an hour I rinsed them and then and dried them between layers of dish towels weighting them down under 18 library books.
Then I refrigerated them in a plastic tub overnight. This morning I laid them out single layers on baking mats and dried them in the oven at 450 degrees F. I let them stay in the residual heat.
Now they are shrunken like dried mushrooms and I can use them in sauce, soups or painted with olive tapenade and artichoke hears and capers and roasted red peppers.
Time for a nap!
https://www.allrecipes.com/recipe/165309/kalamata-olive-tapenade/
https://www.allrecipes.com/recipe/58866/three-olive-spread/
and eggplant chips
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