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    Home » Vegan Jerky Recipes

    Blueberry Eggplant Jerky

    Published: Apr 1, 2020 · Modified: Nov 23, 2020 by Linda · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    Blueberries are my top 10 food. I love them in my pancakes, muffins, cakes, parfaits, and even eat them by itself so I thought, why not add them to an eggplant jerky recipe.  It turned out delicious!

    blueberries on white wood table, eggplant jerky in glass jar filled with blueberries

    For those who choose not to eat meat, eggplants, like mushrooms, are a great substitute to make jerky.  From a nutritional standpoint, they are high in fiber and low in calories for the win.

    Choosing the Eggplant

    Find an eggplant from your local supermarket or farmers market.  Look for smooth, shiny skin and have a uniform color all around the eggplant.

    Press your finger into it and if it leaves an imprint, the eggplant is ripe.  They say the smaller the eggplant, the less bitter and more sweeter they are.

    knife on cutting board with sliced eggplant

    Slice the eggplant. Shoot for uniform slices, this will be better for the dehydration process.

    Eggplant slices in silver bowl, pouring salt in the bowl with white tsp

    I soak the eggplant slices for about 40 minutes in salt water to draw out bitterness.

    eggplant slices soaking in salt water in silver bowl

    After 40 minutes, I drain the water by using a colander.

    Eggplant slices in colander

    After draining out the saltwater, I give the eggplant slices a quick little rinse.

    wet Eggplant slices on paper towel

    I lay the eggplant slices on paper towel to allow them to dry.  While it dries, I work on the marinade.

    Making the Marinade

    Going to need a blender for this one.  I love the vitamix because it does a really good job with ingredient immersion.

    mixed ingredients in blender

    Add all ingredients and blend well.

    Eggplant slices in ziplock bag with marinade

    Pour the plum colored marinade into the bag with sliced eggplant.  Like mushrooms, eggplants are able to absorb liquid well, so make sure all eggplant slice is covered.

    Place in refrigerator.  Occasionally, I will flip the bag to marinade the slices evenly.  Marinade anywhere from 4 to 12 hours.

    Drying the Eggplant Jerky

    After the eggplant slices are done marinating, it's time to prep them for dehydrator. First I drain the eggplant slices, using a colander.

    Marinded Eggplant slices in colander

    Then, I place the eggplant slices on paper towel and gently pat off any excess liquid.  Love the blueberry bits clinging on the eggplant.

    blueberry eggplant jerky slices in colander and papertowell

    The eggplant slices are now ready to be placed onto dehydrator trays. I used my Nesco dehydrator for this recipe.  Make sure the slices are evenly spaced so as not to overcrowd.

    Eggplant slices on dehydrator trays

    I set the temp for 145F and let it dehydrate anywhere from 4 to 6 hours.

    Testing for when the Eggplant Jerky

    is Finished

    You can check it at 4 hours and decide if you like the texture as is or more on the crispier side.

    Finished eggplant jerky, broken piece

    I like it a little on the crispier side so I tend to dehydrate longer.

    Eggplant jerky in glass with blueberries on white table

    If you like apple crisps, which I do, this is very similar.  It's mildly sweet with a hint of cinnamon and a hint of heat.  Delicious!

    Store leftovers in an airtight container in a cool dry environment.

    blueberry Eggplant jerky in glass cup

    Blueberry Eggplant Jerky

    If you like apple crisps, this one won't disappoint. Mildly sweet from blueberries with a hint of cinnamon and heat from the pepper.
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 6 hours
    Course: Snack
    Cuisine: American
    Type: Vegan Jerky
    Flavor: Savory, Sweet
    Servings: 4
    Calories: 33kcal
    Author: Will

    Ingredients
     

    1 Eggplant

    • 8 oz Eggplant (Evenly Sliced)

    Marinade

    • ½ Cup Blueberries
    • ¼ teaspoon Cinnamon
    • ½ teaspoon Ginger powder
    • ½ teaspoon Allspice Powder
    • ½ Chile Fresno
    • ½ Red Bell Pepper
    • ½ teaspoon Pink Salt
    • 1.5 Cup Water

    Instructions

    • Slice eggplant into even slices
    • Place eggplant slices in water with salt to draw out bitterness for 40 minutes
    • Strain eggplant slices in colander and place on papertowel to dry
    • Add all ingredients in blender and blend well
    • Pour marinade into ziplock bag with eggplant slices and marinade for 4-12 hours in fridge
    • After marinading, drain in colander
    • Place eggplant strips on papertowel and gently pat to get excess liquid off
    • Place eggplant slices on dehydrator trays
    • Set dehydrator at 145F and allow to dry anywhere from 4 - 6 hours
    • Check after 4 hours and continue to dry to your preference of texture
    • Enjoy!

    Pro Tips

    Cook's Tips:

    • Slice Eggplant in even slices so it dehydrates evenly
    • Place eggplant slices in salt water to draw out bitterness
    • Use a blender to get the most flavor out of the leeks

    Nutrition

    Serving: 40g | Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 194mg | Fiber: 3g | Sugar: 5g | Vitamin A: 532IU | Vitamin C: 30mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

     

     

     

     

    Blueberry Eggplant Jerky
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