Preserving eggplants?

Hi,

We have a bumper harvest of eggplants and I'm running out of ideas of what to do with them.  We have tried:

- Baba Ganoush

- Eggplant jerky

Both have been successful, but I'm looking for other ideas. Any experience?

I used olive oil, balsamico, paprika and salt to marinate the eggplants for the jerky. It tasted good, but it was a little to oily. So I had to remove the oil while dehydrating. I think I'm going to try teriyaki sauce for the marinate next. Any experience with marinating eggplants?

Thanks
Dieter

How about lasagna?  That is the way I like eggplant best.

Dip in butter, roll parmesan, and bake is another way I likr to fix it.

Also, I have some in the freezer that I plan to use for eggplant dip.

Claudia Roden’s classic, The New Book of Middle Eastern Food, has an outstanding Lebanese stuffed eggplant pickle recipe called, Betingan Makdous that I really like. The basic idea is to poach 3-4 inch eggplants in salted water then press out the bitter juices with a heavy lid or other weight. After flattening, cut a pocket in the pressed eggplant then stuff with a mix of walnuts, chili and garlic. Put these stuffed little eggplants in a jar then cover in olive oil to preserve. The cookbook is tremendous and worth buying for all the amazing veg recipes.
I couldn’t find Roden's recipe on line but this one by author "Samira" has nice instructions and seems very similar with 2 differences that may impact shelf-life:
Samira, uses more chili per cup of walnuts and she salts the eggplants after poaching (mored salt could allow longer shelf life in Samira's recipe):
https://www.alphafoodie.com/simple-stuffed-makdous-recipe-cured-eggplant/
Roden says that these little eggplants keep on month in the refrigerator. Samira, says that hers keep for a year.
Such a unusual (for me) and delicious appetizer!

We have (had!) a lot of asian eggplants to preserve.  Also cherry tomatoes, onions, garlic, peppers, zucchini, basil and mushrooms.

At first I thought I'd make a big pot of ratatouille and then pressure-can it all.  It would have come to 12 pints.  What a palaver! What a mess!

Then I checked out how to dehydrate all the ingredients.  Asian eggplants they recommend blanching whole before slicing 1/4" thick.  Tomatoes I cut in half and dry cut-side up.

Made short work of thin-slicing the zucchini with a mandolin.  Mushrooms, sliced. garlic, peppers & onions chopped coarsely.  

Laid out each ingredient on a separate tray of the dehydrator at 125 degrees F.  The tomatoes took the longest.  As each ingredient was dried, put it in a separate pint jar.

But then when it was all done, layered the dried ingredients in pint jars.  Only 4 pints, and a lot less mess than pressure-canning!

Considering reconstituting as a test right away -- thinking I should pour boiling water over them in a bowl so they just plump up, drain the excess water & save, then sautee the whole lot in olive oil, adding the excess water as needed.  

Would do it, but we have a few tubs of ratatouille from vege harvested earlier in the season, in the freezer!!