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Blueberry Eggplant Jerky

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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
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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.

Course Snack
Cuisine American
Keyword Blueberry eggplant jerky, Eggplant Jerky, Vegan Jerky
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 33 kcal
Author Linda


1 Eggplant

  • 8 oz Eggplant Evenly Sliced


  • 1/2 Cup Blueberries
  • 1/4 tsp Cinnamon
  • 1/2 Tsp Ginger powder
  • 1/2 tsp Allspice Powder
  • 1/2 Chile Fresno
  • 1/2 Red Bell Pepper
  • 1/2 tsp Pink Salt
  • 1.5 Cup Water


  1. Slice eggplant into even slices

  2. Place eggplant slices in water with salt to draw out bitterness for 40 minutes

  3. Strain eggplant slices in colander and place on papertowel to dry

  4. Add all ingredients in blender and blend well

  5. Pour marinade into ziplock bag with eggplant slices and marinade for 4-12 hours in fridge

  6. After marinading, drain in colander

  7. Place eggplant strips on papertowel and gently pat to get excess liquid off

  8. Place eggplant slices on dehydrator trays

  9. Set dehydrator at 145F and allow to dry anywhere from 4 - 6 hours

  10. Check after 4 hours and continue to dry to your preference of texture

  11. Enjoy!

Recipe Notes

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 Facts
Blueberry Eggplant Jerky
Amount Per Serving (40 g)
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 298mg13%
Potassium 194mg6%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 532IU11%
Vitamin C 30mg36%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.





Blueberry Eggplant Jerky