End of summer and so many veggies incoming from the garden that you might be tempted to throw in the towel, give them away or just let them age in place on the counter.
But if you’ve got any extra eggplant, I’ve got a WONDERFUL recipe for you – Eggplant Jerky!
Yep, eggplant jerky is yummy! And it is a great way to use up those end of the year eggplant that are bit small or mishapen or “one too many!”
Eggplant jerky can be made in a dehydrator or in the oven. It’s soooo easy because the secret to its zingy flavor is in the marinade and in the time you let it soak up the flavor.
Here’s the recipe! I really hope you get a chance to try it.
2 lbs eggplant
4-6 cloves garlic, finely minced
1/2 cup olive oil
1/2 cup balsamic vinegar
1/3 cup amino acids (or soy sauce)
1 tsp salt
1/2 tsp black pepper
1 tbs chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp oregano (or Italian spice mix)
1/8 tsp cayenne
Combine olive oil, vinegar, amino acids, garlic and all seasonings in a bowl. NOTE: you can “heat” your jerky up by increasing the chili powder, paprika and cayenne but remember, you are dehydrating so the flavors will concentrate.
Whisk together until fully mixed. Set aside.
Peel eggplants. Remove and discard ends and cut in half (into 4 inch sections), then cut lengthwise into 1/4 inch slices.
Lay eggplant slices flat in a cookie sheet. Pour marinade over the eggplant slices.
Mix gently to evenly distribute the marinade over all the eggplant slices.
Let the eggplant marinate for 2+ hours, flipping the slices and tilting the pan so the marinade is evenly distributed. Eggplant will begin to soften as it soaks in the marinade
Once fully marinated, remove slices from sauce. Bonus tip: pour leftover marinade into a jar to use for your next batch of jerky or for salad dressing or pasta sauce.
Lay slices in single layer on a cookie sheet covered with parchment paper or on dehydrator trays on dehydrator sheets.
Bake at 200 degrees for 8 to 10 hours checking it so the jerky doesn’t get too dry. If dehydrating, set your dehydrator to 125 degrees and let it run for 12 -16 hours, again checking it to keep it from getting too dry.
The eggplant strips should be firm but bendable when finished, similar to the texture of traditional jerky.
I LOVE this dish. In fact, my husband is suing our neice for alienation of affection because I LOVE this dish so much….and she was the one who shared this recipe with me.
I hope you enjoy making and eating it, too.