Blueberries are one of my top 10 foods. I enjoy them in pancakes, muffins, cakes, parfaits, and straight from the bowl, so I decided to try them in an eggplant jerky recipe. It turned out delicious!
For those who prefer not to eat meat, eggplant makes an excellent jerky substitute, much like mushrooms. Nutritionally, eggplant is high in fiber and low in calories, making it a satisfying, healthier snack option.
Choosing the Eggplant
Pick eggplants from your local supermarket or farmers market that have smooth, shiny skin and an even color. Firmness indicates ripeness—press gently and if your finger leaves a slight imprint, it’s ripe and ready. Generally, smaller eggplants are less bitter and slightly sweeter.
Slice the eggplant into uniform pieces; even thickness ensures consistent dehydration.
I soak the eggplant slices in salted water for about 40 minutes to draw out any bitterness.
After 40 minutes I drain the liquid using a colander.
Once drained, I give the slices a quick rinse and lay them on paper towel to absorb excess moisture before marinating.
Making the Marinade
You’ll need a blender to make the marinade smooth and well combined. I use a high-speed blender because it helps fully incorporate the ingredients and break down the blueberries for more flavor.
Add all marinade ingredients to the blender and blend until smooth.
Pour the plum-colored marinade over the eggplant slices in a zip-top bag or shallow container. Eggplant absorbs liquid well, so be sure each slice is coated.
Refrigerate and marinate for 4 to 12 hours, flipping the bag occasionally to ensure even coverage.
Drying the Eggplant Jerky
When the slices have finished marinating, drain them in a colander.
Place the slices on paper towel and gently pat to remove any excess liquid. The blueberry bits cling nicely to the eggplant, adding both flavor and color.
Arrange the slices on dehydrator trays with space between them so air can circulate and they don’t overlap.
I set the dehydrator to 145°F and dry the slices for about 4 to 6 hours, checking periodically.
Testing When the Eggplant Jerky is Finished
Check at 4 hours to evaluate the texture. If you prefer it chewier, remove it earlier; for a crisper result, dehydrate longer.
I prefer a slightly crisp finish, so I often let the slices dry a bit longer.
The flavor is similar to apple crisps—mildly sweet from the blueberries, with a hint of cinnamon and a touch of heat from the pepper. It makes a unique and tasty snack.
Store any leftover jerky in an airtight container in a cool, dry place.
Blueberry Eggplant Jerky
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Ingredients
1 Eggplant
- 8 oz Eggplant (Evenly Sliced)
Marinade
- ½ Cup Blueberries
- ¼ teaspoon Cinnamon
- ½ teaspoon Ginger powder
- ½ teaspoon Allspice Powder
- ½ Chile Fresno
- ½ Red Bell Pepper
- ½ teaspoon Pink Salt
- 1.5 Cup Water
Instructions
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Slice eggplant into even slices.
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Soak the slices in salted water for 40 minutes to draw out bitterness.
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Strain the slices in a colander and place them on paper towel to dry.
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Blend all marinade ingredients until smooth.
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Pour the marinade over eggplant in a zip-top bag and refrigerate 4–12 hours, turning occasionally.
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After marinating, drain the slices in a colander.
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Pat the slices gently with paper towel to remove excess liquid.
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Arrange slices on dehydrator trays without overcrowding.
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Set dehydrator to 145°F and dry for 4–6 hours.
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Check after 4 hours and continue drying until you reach your preferred texture.
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Enjoy!
Pro Tips
Cook’s Tips:
- Slice eggplant evenly so it dehydrates at the same rate.
- Soak slices in salt water to remove bitterness.
- A blender helps extract the most flavor from the blueberries and other ingredients.
Nutrition