Eggplant Jerky



15 minutes to prep, 2 hours to marinate


10-12 hours to dehydrate


2 medium eggplant

2 tablespoons filtered water

3 tablespoons liquid amino acids (or soy sauce)

½ teaspoon red chili flakes

  1. Wash and pat dry eggplants.
  2. With a sharp knife remove the ends of the eggplants.
  3. Carefully slice lengthwise along the eggplants, cutting into ⅛ - ¼ inch thick slices. You can also use a mandolin slicer for this step if you have one.
  4. Mix the water, amino acids and red chili flakes together and brush over both side of the eggplant slices.
  5. Place the eggplant slices into a covered dish and let marinate in the fridge for 2 hours.
  6. Lay out on parchment paper or non-stick dehydrator sheets on the dehydrator trays.
  7. Dehydrate at 115 degrees Fahrenheit for 5 hours, then flip eggplant-jerky over and remove the parchment paper, dehydrate for another 5 hours, until tough but still slightly soft.