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Eggplant Jerky

Oven-dried & sweetened eggplant strips make a great veggie snack and store well in a closed container in the fridge for up to two weeks. Minimal effort but a long time in cooking, these can also be made in a dehydrator if you have one. Inspired by Eileen's "Everyone Eats Right" Eggplant Bacon-Jerky Recipe.

 1 eggplant
 1/4 cup sunflower oil
 2 tbsp apple cider vinegar
 2 tbsp honey or maple syrup
 Chili or Cayenne powder (to taste)
 fine grain sea/pink salt

Remove the top and bottom of the eggplant and slice thinly the long way. Cut strips into desired shape-- long and skinny or short and wide.


Mix together all the marinade ingredients: oil, vinegar, maple syrup or honey, and chili or cayenne powder. Start with a little and add more heat next time if you like. Marinate for 1 hour.


Turn your oven to the lowest possible setting.
Arrange the eggplant slices on parchment-paper-lined baking sheets, crack on a little bit of salt, and bake for 7-10 hours. Try to keep an oven-glove jamming open the door to allow moisture to escape so the eggplant becomes as crispy as possible rather than too chewy.


Check occasionally, and mop up any extra oil that may be puddling.
Allow to dry out on a wire rack, and then enjoy!