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+ servings
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.
Course Snack
Cuisine American
Type Vegan Jerky
Flavor Savory
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 83kcal
Author Will


1 Eggplant

  • 8 oz Eggplant Evenly Sliced


  • 1/2 tsp Tomato Powder
  • 1 tsp Avocado Oil
  • 1/2 Tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Basil
  • 1/2 tsp Black Pepper
  • 1/2 tsp Pink Salt
  • 1/2 Cup White Vinegar
  • 2/3 Cup Vegetable Broth
  • 1/4 Cup Sugar


  • 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!


Cook's Tips:

  • Slice Eggplant in even slices so it dehydrates evenly
  • Place eggplant slices in salt water to draw out bitterness


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