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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
Type Vegan Jerky
Flavor Savory, Sweet
Prep Time 1 hour
Cook Time 6 hours
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!

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

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