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.
Servings 4
Calories 83kcal
Equipment
Ingredients
1 Eggplant
- 8 oz Eggplant Evenly Sliced
Marinade
- ½ teaspoon Tomato Powder
- 1 teaspoon Avocado Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Basil
- ½ teaspoon Black Pepper
- ½ teaspoon Pink Salt
- ½ Cup White Vinegar
- ⅔ Cup Vegetable Broth
- ¼ Cup Sugar
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 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
Nutrition
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