This is my first time drying it, so I can't say yet, but the idea seems to be that it can be reconstituted and used to great effect in things like moussaka, eggplant, as dolma wraps, and all sorts of things. I dipped in water with lemon juice and salt (per what a book told me), then sprinkled with some extra salt just in case, and pressed them for an hour or so before drying. The skins were a little tough, so I peeled most of them and usd the skins to turn into eggplant powder, which can be used as a spice, but I don't know where.