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    Home » Vegan Jerky Recipes

    Tomato Soup Eggplant Jerky

    Published: Nov 14, 2020 · Modified: Jan 25, 2021 by Linda · This post may contain affiliate links.

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

    This eggplant jerky recipe is delicious, bursting with tomato fragrance and other bright flavors. Tastes like eating something fresh out of the garden.

    Tomato Eggplant jerky on wood cutting board
    Jump to:
    • Choosing the Eggplant
    • Making the Marinade
    • Drying the Eggplant Jerky
    • Testing for when the Eggplant Jerky is Finished
    • Tomato Soup Eggplant Jerky

    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 in bowl covered with water

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

    eggplant jerky in colander

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

    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

    I love tomatoes so I was excited to find tomato powder seasoning in the store.  Whisk all ingredients and pour the bright red marinade into plastic bag with eggplant slices.  I can already smell the tomato deliciousness.

    Eggplant Jerky in marinade in plastic bag

    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.

    Eggplant jerky drained in colander

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

    eggplant jerky in colander and paper towel

    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 Jerky on dehydrator tray

    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 piece of eggplant jerky

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

    Eggplant Jerky on wooden cutting board with tomato powder

    Taking a bite of this eggplant jerky is like taking a bite from something fresh picked from the garden.  It is bursting with tomato flavor.  It's a refreshing snack.

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

    Eggplant Jerky on wooden cutting board with tomato powder

    Tomato Soup Eggplant Jerky

    Taking a bite of this eggplant jerky is like taking a bite from something fresh picked from the garden.  It's bursting with tomato flavor.  It's a refreshing snack.
     
    5 from 3 votes
    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: 83kcal
    Author: Will

    Ingredients
     

    1 Eggplant

    • 8 oz Eggplant (Evenly Sliced)

    Marinade

    • ½ teaspoon Tomato Powder
    • 1 teaspoon Avocado Oil
    • ½ teaspoon Garlic Powder
    • ½ teaspoon Onion Powder
    • ½ teaspoon Basil
    • ½ teaspoon Black Pepper
    • ½ teaspoon Pink Salt
    • ½ Cup White Vinegar
    • ⅔ Cup Vegetable Broth
    • ¼ Cup Sugar

    Equipment

    Nesco Dehydrator
    Nesco Dehydrator

    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 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

    Nutrition

    Serving: 40g | Calories: 83kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 450mg | Potassium: 130mg | Fiber: 2g | Sugar: 15g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    Tomato Soup Eggplant Jerky
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