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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
Type Vegan Jerky
Flavor Savory
Prep Time 1 hour
Cook Time 6 hours
Servings 4
Calories 54kcal
Author Will

Ingredients

1 Eggplant

  • 8 oz Eggplant Evenly Sliced

Marinade

  • ¼ Cup Balsamic
  • 1 teaspoon Avocado oil
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Parsley
  • ¼ teaspoon Pink Salt
  • ½ teaspoon Oregano
  • ½ teaspoon Red Pepper Flakes
  • ¾ Cup Vegetable Broth

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
  • Blend ingredients for marinade
  • 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

Nutrition

Serving: 40g | Calories: 54kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg