Does anyone know what´s the best way to hydrate dried eggplant for dolmas? I´m seeing different ways on different websites - boiling for 30-45 min or simmering for 15 minutes and then leaving to soak overnight. Does it make any difference?

Thanks.

I ´ve never heard of dried eggplants until I read your post! I checked it on google images and found the picture below.

I know we dry Okra but not eggplants!

Do you have any idea if this drying process works with other vegetables like squash for example??

I´ve never heard of it either until I went to the Turkish grocery store - and that´s pretty much the only place I saw it at. I also saw they had dried peppers for making stuffed peppers.

No idea if you could use other vegetables like that. I´ve never even heard of dried okra. So this is all new to me, but if anyone knows, it would be interesting to find out

Is use a dehydrator.  The trick with eggplant and zuchini or squash is to cut it in very thick slices.  Don´t do anything else to it such as boiling because you are going to remove flavour.

OK I read your post again and it seems you´re asking the opposite. To make it soft again the best way is to put it in a steamer.  If you do not own a steamer, use a big pot, put a colander on top of it, make sure it does not touch the water in the pot.  Place the eggplant inside the colander and cover.  Boil the water very slowly.  check it from time to time.  Once it is soft you may cook it any way you want.  Good luck.

Oh great Thank you so much. That sounds much easier