Savory Eggplant Jerky

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Eggplants, large organic
  • 2 cloves Garlic, organic

• Condiments

  • 1 cup Balsamic vinegar, organic

• Baking & Spices

  • 1 tsp Black pepper, Cracked
  • 2 tsp Paprika, organic smoked
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 cup Olive oil, organic extra virgin

Found on thankyourbody.com

Description

Ingredients

• 2 large organic eggplants
• 1 cup organic extra virgin cold pressed olive oil
• 1 cup organic balsamic vinegar
• 2 cloves organic garlic, pressed
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• 2 teaspoons organic smoked paprika (like this)

Directions

• Wash and carefully cut the eggplant into thin slices. It helps to quarter the eggplant, then cut the rounded bottom off before you slice it. Cut the eggplant slices into jerky-sized pieces.
• In a large bowl, combine the rest of the ingredients and stir well. Toss the eggplant slices with the marinade, and set aside for at least 2 hours.
• Lay the slices on parchment paper lined cookie sheets (for oven dehydrating) or on the trays of your food dehydrator. Sprinkle the jerky with salt and cracked pepper.
• Dehydrate on your ovens lowest setting for 10-12 hours, or in your food dehydrator for 12-18 hours at 115 degrees.

Nutrition