I tend to view cooking more as a playful activity than a chore, and honestly, while I enjoy the act of creation, I’m not a big fan of eating. Some might call that a pity! Regardless, because I cook but don’t eat much, people around me are generally happy to eat my creations in my stead. In that sense, drying fruits and vegetables is a particularly fun pastime for me. As I always say, I’m truly dedicated to drying things! I find immense satisfaction in the dehydrated produce I’ve prepared. Of course, most of it is sent to my mother, either kept as is or cooked, which brings me another sense of fulfillment. Dried fruits and vegetables become significantly more concentrated in nutrients and sugars, sometimes 4-7 times higher. Their flavors and aromas are also intensified, making them easy to preserve, and they offer a unique texture distinct from their fresh counterparts. For eggplant, which can be off-putting due to its sometimes mushy texture for people like me, dried eggplant can actually be quite palatable and surprisingly enjoyable! Today, I’m making a stir-fry with carefully dehydrated eggplant. While it’s a traditional dish often enjoyed during Daeboreum (the Great Full Moon), is there really a reason to only eat it then? In modern times, we are blessed with an abundance that transcends seasonal traditions. Let’s make this delightful dried eggplant stir-fry, a dish that deserves to be enjoyed anytime!