This delicious, light, summery eggplant jerky combines balsamic tang and fragrant herbs for a flavorful, meat-free snack.
Eggplant makes an excellent vegetarian alternative for jerky: like mushrooms, it absorbs marinades well and delivers satisfying texture. Nutritionally, eggplant is high in fiber and low in calories.
Choosing the Eggplant
Pick an eggplant with smooth, shiny skin and an even color. Press gently—if your finger leaves a slight imprint, the fruit is ripe. Smaller eggplants tend to be less bitter and sweeter.
Slice the eggplant into even pieces so they dehydrate uniformly.
Soak the slices in salted water for about 40 minutes to draw out any bitterness.
After 40 minutes, drain the slices in a colander and give them a quick rinse.
Lay the slices on paper towels to dry while you prepare the marinade.
Making the Marinade
Combine the marinade ingredients until smooth. Pour the mixture into a zip-top bag, add the eggplant slices, seal, and refrigerate. Flip the bag occasionally so the slices marinate evenly. Allow 4 to 12 hours for best flavor.
The oregano and balsamic aroma is apparent even before drying—delicious. Keep the marinated slices chilled until ready to dehydrate.
Drying the Eggplant Jerky
Once marinated, drain the eggplant in a colander and gently pat the slices with paper towels to remove excess liquid.
Arrange the slices on dehydrator trays with space between them to avoid overcrowding.
Set the dehydrator to 145°F (about 63°C) and dry for 4 to 6 hours. Check at 4 hours and continue drying until you reach your preferred texture—some prefer slightly chewy, others crispier.
Testing for when the Eggplant Jerky is Finished
Check the texture at the 4-hour mark. If you prefer a firmer, crispier jerky, dry longer. The finished jerky offers bright notes of parsley and oregano with a tangy balsamic finish.
Store any leftovers in an airtight container in a cool, dry place.
Summery Eggplant Jerky
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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
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Slice eggplant into even slices.
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Soak slices in salted water for 40 minutes to remove bitterness.
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Drain in a colander and place on paper towels to dry.
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Blend the marinade ingredients until combined.
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Place eggplant and marinade in a zip-top bag and refrigerate for 4–12 hours, flipping occasionally.
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After marinating, drain the slices and pat off excess liquid.
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Arrange slices on dehydrator trays without crowding.
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Set the dehydrator to 145°F and dry for 4–6 hours, checking at 4 hours.
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Dry to your preferred texture, then enjoy.
Pro Tips
Cook’s Tips:
- Slice eggplant evenly so pieces dehydrate at the same rate.
- Soak slices in salted water to reduce bitterness before marinating.
Nutrition