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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Not doing maple syrup (cross reactive allergies), but replacing with double the amount of date paste
Ive made this several times it is quite yummy! I like the texture and flavor is good too. My least favorite part is the clean up of the dehydrator trays. It’s funny the look people give you when you mention eggplant jerky. They are like, what?! lol
Glad it works for you! Thank you!
This is horrible.
Sorry!
This was delicious! Amazing flavor and texture. I’m going to triple the recipe and make again today. I may try cutting back on the oil this time and add some chili. I’m also going to try this mix on tofu.
A question – what would be the shelf life on this?
Hi, and thanks for stopping by!
I’m glad you liked the eggplant jerky, and I love seeing what each person does to make a recipe their own. Yours sounds delicious!
As for shelf life, another site with a dried eggplant recipe says 4 weeks at room temperature.
Enjoy!
[…] Eggplant Jerky […]
Is there anyway I can cook for less time? Turning up oven? Don’t want to leave on overnight and when I’m not home!
Hi Celia,
You might try dehydrating at 150 to 200 degrees or lower and checking often. Those temperatures won’t preserve the enzymes as lower temps would, but the time would be much shorter. Alternatively, try dehydrating at the lowest oven temperature in small blocks of time when you’re home and awake. Hope one of these methods work for you!
[…] Eggplant Jerky […]
Hi I made this recipe twice. The first time I followed this recipe exactly and it was perfect. The second time I am ashamed to say I defected to another eggplant jerky recipe which included the addition of fresh garlic and I ended up having to throw it all out because it did not taste edible. I am going to try it a third time using this recipe again, but I was wondering if you recommend “sweating the eggplant” (cutting the slices, salting them on both sides, letting them sit for a set time, the rinsing and pat dry)Thanks 🙂 – Kendra
Hi Kendra, Glad the recipe turned out!
You COULD sweat the eggplant, I guess. If you do, I’d be interested to find out if the jerky turns out better. However, since the eggplant is ultimately getting dehydrated anyway, I’m not sure how much it will help or if it’s necessary to take the extra step.
If it’s a large eggplant, sweating can eliminate any bitterness so could be a good additional step. I’ve only made it once and sweated (the eggplant was leftover from another recipe that required sweating) and it was amazing.
Hi Linda,
Sweating eggplant is a great idea. Thanks for the tip!
–Eileen
Having a bumper crop of eggplant on one of my Huglekultur beds. Love the idea of Eggplant jerky. Low carb and tasty snacks. Thanks
Thank you for this recipe. I adore these! I could eat the whole eggplant in one sitting! 🙂
Glad to hear they worked out! Thanks!
[…] just the right recipe to make me love the taste as much as I love the way they look. Then I ran into this recipe at Elieen’s Everyone Eats Right blog! Savory Eggplant Jerky is a great way to enjoy eggplant […]