Eggplant jerky, October 2013
To me, eggplant seems a little mysterious, with its smooth, thick exterior and porous interior. In Britain they call it by the exotic-sounding name “aubergine.” Its shiny purple skin beckons, so that before I know it I’ve put it into my grocery cart, bought it at a farmers market, or accepted it from a neighbor’s garden surplus. This year I received some as part of our CSA membership. Then, there it was in all its royal splendor in my refrigerator, waiting to be eaten somehow.
What to do? Breading and then frying or oven-baking is one option. Another is baba ghanoush—a Middle Eastern hummus-like spread that can be amazing. In browsing recipes, I stumbled on an unusual idea that turned out to be a tasty way to preserve this unique vegetable: eggplant “bacon.” It’s sweet, salty, and rich like bacon, and it’s also deep-flavored and “meaty.” To avoid the comparison with bacon, because in my opinion eggplant will always come up short, I’ve called the recipe eggplant jerky. Like beef jerky this dried snack is chewy, especially the parts with the peels, and it can be stored at room temperature.
If you don’t have a food dehydrator you can dry the eggplant using the lowest setting on your oven; this recipe has instructions for both methods.
For the salt, you can use regular salt, or for added flavor, applewood smoked salt.
| Eggplant Jerky | | Print |
- 1 large eggplant (about 1 pound)
- 1/2 cup olive oil
- 4 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon paprika
- Regular or applewood-smoked salt
- Wash eggplant and slice into thin strips. For ease in snacking you can cut long strips in half crosswise. Leave full-length for a more bacon-like appearance.
- In a large bowl whisk together oil, vinegar, maple syrup, and paprika. Place strips in the mixture a few at a time, turning to make sure each is completely coated. If you run short of marinade, add a little more oil and stir it in with your hands.
- Marinate 2 hours. Then, place strips on baking sheets or dehydrator trays as follows:
- To dry in the oven: Line one or two rimmed baking sheets with parchment paper. Lay strips on sheets, close together but not overlapping. Sprinkle on a little salt (you don’t need much). Place in oven on lowest setting for 10 to 12 hours (ovens’ lowest setting varies, thus drying time will vary) or until dry and fairly crisp, turning strips partway through. Check occasionally, and if any oil pools on the sheets, blot with a paper towel.
- To dry in a food dehydrator: Lay strips on mesh trays. While you do this, place a tray fitted with a solid sheet underneath the mesh tray to catch any drips. Strips should be close but not overlapping. Sprinkle on a little salt (again, you don’t need much). Place trays in dehydrator. Some oil may drip off during dehydrating, so place the tray with the solid sheet (you could use the one used earlier to catch drips of marinade) underneath the mesh trays holding the strips, and lay a couple of paper towels on the sheet. Dehydrate at 115°F for 12 to 18 hours or until dry and fairly crisp.
- Store strips in an airtight container or plastic bag. Place a paper towel under or around strips to absorb any excess oil.
Shared at:
- Simply Sugar & Gluten-Free Slightly Indulgent Tuesday
- The Gluten-Free Homemaker Gluten-Free Wednesdays
- Poor and Gluten-Free Waste Not Want Not Wednesday
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Please add my email to notifcations. Love your eggplant dehydrator recipe!!
Will do. Thanks for your interest, and I’m glad you like the eggplant!
[…] 12. Eggplant Jerky The number of things that modern day cooks can do to vegetables is growing, and they’re coming up with new ways to make eating vegetables fun and desirable. This time they’ve managed to make a jerky out of eggplant, which makes it great to include when you’re having some beef jerky. Paleo is all about balancing out your meat intake with veggies, which would make a snack of beef jerky and eggplant jerky a pretty balanced way to go. They provide two different ways to make these, one for those that own a dehydrator and one for those that don’t. […]
[…] Eggplant Jerky (Eileen’s Everyone Eats Right) […]
Oh dear. I tried this minus the oil and it was a disaster.
Yes, it really needs the oil. There might be a little too much oil if your eggplant is small, but the oil is what makes it wonderful. 🙂 Sorry you had a bad experience.
I am trying this today!! Any idea how long they will keep in the container after they are done? Excited to make BLT’s.
I’m not sure–they didn’t last long at my house! I would probably refrigerate them if you still have any after a few days.
[…] have just bought some aubergines so will see how their "Eggplant Jerky" recipe works out A bacon-ish, jerky-ish eggplant snack I will probably omit the sweetener (they use maple syrup) and change the balsamic vinegar for a […]
[…] Click here for the recipe. Ingredients: eggplant, olive oil, balsamic vinegar, maple syrup, paprika, salt. […]
could i use apple cider vinegar (need it to be yeast free)?
I suppose you could. It would change the flavor, but might be delicious!
[…] 45. Eggplant jerky […]
[…] Eggplant Jerky – To make this jerky you start by slicing one large eggplant into long strips. Then, whisk together, 1/2 cup olive oil, 4 tbs. balsamic vinegar, 2 tbs. pure maple syrup, and 1/2 tsp. paprika. Place eggplant in marinade and refrigerate for 2 hours. Place strips on dehydrator trays, sprinkle with a small amount of salt, and cook at 115 degree for 12-18 hours. Recipe from Everyone Eats Right. […]
[…] 12. Eggplant Jerky The number of things that modern day cooks can do to vegetables is growing, and they’re coming up with new ways to make eating vegetables fun and desirable. This time they’ve managed to make a jerky out of eggplant, which makes it great to include when you’re having some beef jerky. Paleo is all about balancing out your meat intake with veggies, which would make a snack of beef jerky and eggplant jerky a pretty balanced way to go. They provide two different ways to make these, one for those that own a dehydrator and one for those that don’t. […]
I eliminated the maple syrup (I just am not a fan of added sugars) and I used smoke paprika instead. Although, it’s not baconey they sure are delicious!! I will say that the next time I make them I will use 1/2 of the oil. My fully dehydrated eggplant snacks were dripping in oil and I had to layer them on paper towel to soak up the excess. They may not turn out as chewy and tender but, that’s ok, that’s why I have teeth!
Paula, Thanks for stopping by to let me know how it went. One of the times I made this I tried cutting back on the oil, but then I didn’t have enough liquid to cover all my eggplant. Hope it works better for you the next time!