Gaziantep Secret: How to Dry Eggplant for Winter & Hearty Chickpea Stew (Traditional Degramma Recipe

Welcome to Culinary Compass! Today, we travel to Gaziantep, Turkey’s culinary heartland, to master a crucial traditional skill: sun-drying eggplant for long-term storage. This Professional Cooking Techniques guide shows you how to select, prepare, and properly hang eggplant so it dries perfectly, retaining its structure and flavor for months. This preservation method is essential for Healthy Living, ensuring you have quality ingredients throughout the cold season without relying on freezing.

Learn step-by-step how to slice the eggplants without separating the stem, the importance of a salt brine to reduce bitterness, and the best way to store the final, dried product (Hint: we use a little extra salt for preservation and pest control).

Finally, we show you how to transform these dried delights into a robust, deeply flavorful Turkish winter stew called 'Degramma.' This Gourmet, high-Nutrition recipe features chickpeas, savory pastes, aromatic garlic, and a necessary tangy kick from sumac or pomegranate molasses. Perfect for a chilly day, this dish exemplifies the beauty of Anatolian Culinary Education.

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The Hearty Dried Eggplant and Chickpea Degramma Recipe

*INGREDIENTS (Sample Portion):*

1/2 batch of prepared dried eggplant (rehydrated)
3 Tbsp Olive Oil (for sautéing)
1 medium Onion, chopped
1/2 Tbsp Tomato and Pepper Paste Mix
4-5 Tbsp Winter Sauce (or substitute with 2 fresh tomatoes + 1 small pepper)
1 tsp Salt (adjust to taste)
3 cloves Garlic, finely chopped
Hot Boiling Water (to cover)
1 bowl of boiled Chickpeas
1 tsp Liquid Sumac (or grape molasses/lemon juice, for tanginess)
3 Tbsp Olive Oil + Dried Mint (for final drizzle/topping)

*INSTRUCTIONS:*

1. *Boil Eggplants:* Place the dried eggplants in a pot with warm water. Boil for 25-30 minutes until they are tender but still hold their shape. Drain well and chop coarsely.
2. *Sauté Base:* In a separate pot, add 2-3 tablespoons of olive oil. Sauté the chopped onion for 1-2 minutes.
3. *Add Paste:* Stir in the tomato and pepper paste mix and sauté for another minute.
4. *Add Flavor:* Add the winter sauce (or chopped fresh tomatoes and pepper) and sauté for 1-2 minutes until fragrant.
5. *Combine:* Add the chopped, boiled eggplants and stir to coat.
6. *Seasoning:* Add the salt and the finely chopped garlic. Stir.
7. *Simmer:* Pour in enough hot boiling water to completely cover the ingredients and make the dish slightly soupy.
8. *Final Components:* Once boiling, add the boiled chickpeas and the liquid sumac (or preferred souring agent).
9. *Finish:* Simmer until flavors are well-integrated. Just before serving, sauté the dried mint in 3 tablespoons of olive oil and drizzle over the dish. Serve warm.