On a gardening forum, somebody mentioned making pumpkin flour, which sounded interesting, since I still have 14 butternut squash from LAST season, with at least 30 in the garden this year. But I got another idea when emptying out my dehydrator - grinding up all of that eggplant that I have! I already had 3 gallon jars of dried cubes, with more to come, so I tried some.
I tossed the cubes into the dry canister, and it ground it up quickly, with barely a hint of any skin. I figured out that the 3 cups I ended up with started out as approx. 4.2 lbs (about 1.40-1.45 oz from a lb, before drying), and 6.05 oz, before grinding. 1 c was almost exactly 2 oz. fluffed up. The lighter colored, greenish flour had more Hari in it. 1 qt of cubes was 3.85 oz.
![Image](http://i24.photobucket.com/albums/c18/pepperhead212/vegetable%20flours/DSCF1961_zpsiolfisv6.jpg)
Here's the total amount, approx. 3 c., fluffed up, though it does settle considerably.
![Image](http://i24.photobucket.com/albums/c18/pepperhead212/vegetable%20flours/DSCF1962_zpsqpx16v67.jpg)
I'm not going to ask if anybody has ever cooked with this, as it is not a readily available ingredient! But here is what I am thinking of trying with it: some Indian flatbreads, using the EP flour in place of half of the besan or half of the chepati flour in one of the traditional griddle fried breads, since EP has a great flavor when browned. And the squash flour maybe in quickbreads or cookies. I'll keep you updated with my experiments.