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Summer-y Eggplant Jerky

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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
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Summery Eggplant Jerky

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

Course Snack
Cuisine American
Keyword Eggplant Jerky, Healthy Snack, Outdoor snacks, Summery Eggplant Jerky, Vegan Jerky
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 54 kcal
Author Linda

Ingredients

1 Eggplant

  • 8 oz Eggplant Evenly Sliced

Marinade

  • 1/4 Cup Balsamic
  • 1 tsp Avocado oil
  • 1/2 Tsp Garlic powder
  • 1/4 tsp Parsley
  • 1/4 tsp Pink Salt
  • 1/2 tsp Oregano
  • 1/2 tsp Red Pepper Flakes
  • 3/4 Cup Vegetable Broth

Instructions

  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. Blend ingredients for marinade

  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
Nutrition Facts
Summery Eggplant Jerky
Amount Per Serving (40 g)
Calories 54 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 327mg14%
Potassium 130mg4%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 181IU4%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Summer-y Eggplant Jerky