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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 hour
Cook Time 6 hours hours
Servings 4
Calories 54kcal
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
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!
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: 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