In the gas tronomic culture of certain geographical regions such as Southeas tern Anatolia, the position of eggplant,both fresh and dried, is very important. Dried eggplant production is common in Türkiye, and the drying processis traditionally done outdoors and under the sun. However, there are technologically developed technical dryingmethods as an alternative to this traditional method. In this s tudy, local eggplant populations were collected fromthe regions, and DH pure lines were obtained from them by androgenesis. By examining criteria such as yield, fruitcharacteris tics and growth s trengths, 44 eggplant pure lines were selected among more than 200. Harves ting wasdone three times during the growing period in 3 different locations, Adana, Antalya, and Manisa. Conventional dryingmethod (under 50% shade net in sunny weather) and drying method in tunnel type ovens were used to determine thedrying performance of DH eggplant lines whose pre-washing and filtration processes were completed. In the ovendrying process, the samples were laid on the baking tray and kept at 65°C for 6 hours, and the drying processes werecompleted. Various drying tes ts were applied to dried fruit samples such as mois ture, ash, oil, pH, process efficiency,sensory evaluations and dry product shelf life were calculated separately for both sun drying and oven drying methods.On the 32nd, 48th and 64th days, the weights, color parameters, shape and tas te characteris tics of the products wereevaluated as packed in vacuum and normal bags. Finally, four prominent dried eggplant DH lines were determined tobe used for tes t hybridizations.