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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 hour
Cook Time 6 hours hours
Servings 4
Calories 33kcal
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
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!
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
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