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    Home » Vegan Jerky Recipes

    Summer-y Eggplant Jerky

    Published: Aug 17, 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.

    This is a delicious, light, summery eggplant jerky.  Balsamic and herbs shines through with each bite.

    Eggplant jerky on red cabbage on white plate

    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.

    Sliced Eggplant on wooden board

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

    Pouring salt into water bowl filled with eggplant slices

    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

    Mix ingredients and pour into ziplock bag with eggplant slices.

    Eggplant slices in marinade in ziplock bag

    I can already smell the oregano and notes of balsamic vinegar, deliciousness! 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.

    Eggplant jerky in colander and on paper towel

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

    Eggplant jerky on dehydrator tray

    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.

    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.

    Broken eggplant jerky

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

    Eggplant jerky on red cabbage on white plate

    Another delicious eggplant jerky!  Notes of parsley and oregano shine through with an after taste of tangy-ness from the balsamic.

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

    Eggplant jerky on red cabbage on white plate

    Summery Eggplant Jerky

    Another delicious eggplant jerky!  Notes of parsley and oregano shine through with an after taste of tangy-ness from the balsamic. 
    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
    Servings: 4
    Calories: 54kcal
    Author: Will

    Ingredients
     

    1 Eggplant

    • 8 oz Eggplant (Evenly Sliced)

    Marinade

    • ¼ Cup Balsamic
    • 1 teaspoon Avocado oil
    • ½ teaspoon Garlic powder
    • ¼ teaspoon Parsley
    • ¼ teaspoon Pink Salt
    • ½ teaspoon Oregano
    • ½ teaspoon Red Pepper Flakes
    • ¾ Cup Vegetable Broth

    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
    • Blend ingredients for marinade
    • 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

    Nutrition

    Serving: 40g | Calories: 54kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

     

     

     

    Summer-y Eggplant Jerky
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