The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant flour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4). All the eggplant flours showed the same trend regarding their antioxidant capacity and phenolic content in the order T2 > T4 > T1 > T3. The freezing of eggplant was found to have a negative effect on functional and antioxidant properties. With respect to their nutritional composition, the flours did not change in their crude fiber, protein, and fat contents. In general terms, the T2 flour is a potential ingredient for the preparation of foods with functional properties since it is rich in phenolic compounds and antioxidants.

The food industry faces significant challenges in meeting the demand for healthier and more sustainable products, particularly in the search for natural alternatives that optimize the nutritional value of processed products and, at the same time, improve their functionality and shelf life. The objective of this study was to evaluate eggplant flour (EF) in different concentrations (2–9%) as an alternative ingredient in the production of Frankfurt sausages. The physicochemical (Aw and pH) and chromatic properties, as well as the antioxidant activity (ABTS, DPPH, ORAC), total phenolic content, flavonoids, and sensory evaluation were analyzed. The physicochemical properties were as follows: Aw showed an average value of 0.973, and the average pH was 6.35. Additionally, significant differences were observed in chromatic properties across treatments. The antioxidant activity values ranged between 586.4–1775.5 ABTS µM eq. of Trolox/g of sausage and 550.7–1764.0 µM eq. of Trolox/g of sausage, indicating an improvement in activity as EF concentration increased. Treatments containing EF at 2% (T2) and 3% (T3) achieved an average acceptability rating close to 4 (“I like it slightly”), demonstrating a balance between functionality and sensory acceptability, although higher concentrations adversely affected flavor and texture perception. Eggplant flour was an effective and sustainable choice for enhancing meat products’ quality and shelf life, contributing to the development of healthier and more sustainable food options.