Description
Eggplant is sliced, sun‑dried at 30–40 °C for several days, then ground into a thick, flavorful paste.
Technical
The process relies on evaporative water loss, reducing water activity below 0.6 and concentrating phenolic antioxidants, sugars, and volatile flavor compounds. Low‑temperature drying preserves ~20–30 % of fresh phenolics while minimizing Maillard reactions, thus retaining the natural color and aroma of the fruit.
Science
Primary Reaction
evaporation of water (physical dehydration)
Sensory Profile
Aroma ()
smokyearthyvegetalslightly sweetconcentrated umamihints of caramelization
Origin & History
Civilization
Turkish (Anatolian)
Era