If you don’t happen to live in an area dotted with Middle Eastern stores, dried eggplant skins can be hard to find. It’s possible they might be available online, as long as there are eggplant skins to be had.
I called my go-to wholesalers at Macar and Sons, to check on their dried eggplant stock, and they’re out right now. They don’t expect to have any for a month or two. Since they supply our few-and-far-between Middle Eastern stores, I’ll call each location to see if they have any on their shelves before I start driving around aimlessly.
Once found and purchased, I will post a recipe for Dried Eggplant Dolma handed down from my paternal grandmother, Haiganoosh Dabbakian, courtesy of my aunt, Zabelle (Zippi) Dabbakian-Keil. So stand by.
Aunt Zippi agrees that dried eggplants don’t seem to be as plentiful as they used to be, so getting them is a challenge.
In the meantime, I have a question for you …
I’ve never tried to dry the skins myself because it’s a tedious task, but I do have an idea of what’s involved.
Before I post my ideas on how I think it should be done, can anyone who is reading this provide an accurate account of the true technique for drying eggplant skins?
Any suggestions would be greatly appreciated, and can be emailed to me: email@example.com.