Sweet & Spicy Eggplant Jerky

I'm about as fond of eggplant as I am of kale, so when I saw various recipes for eggplant bacon, I knew I had to try something along those lines. But I also knew I had to change them. What I was seeing was not to my liking. I like bacon as bacon.

But maybe I could make a similar jerky-type.

Sweet & spicy with a crunch that turns into a chew. This would be an acceptable substitute for me if I wasn't going to fry bacon anyway. A great snack, and easy too adjust. Best part?

I finally found a way I'll eat eggplant.

11-12 oz. eggplant (the skinny kind)
2 Tbsp. Bragg's Apple Cider Vinegar
3 Tbsp. water
2 Tbsp. low sodium soy
2 Tbsp. honey or maple
1 Tbsp. olive oil
1 tsp. molasses
1/2 Tbsp. red pepper flakes
A pinch of salt

Combine all of the marinade ingredients in a ziplock baggie and mush together.
Cut the stem off of the eggplant, and halve it.
Slice each half of the eggplant into bacon sized strips. I used a mandolin in between 1/8 and 1/6 inch. Toss the pieces that are just skin.
Toss eggplant into marinade and flip around until everything is coated well. Do this every 5 minutes for about 30 minutes. Keep out on counter.
I have a Presto dehydrator, which is the round, stackable kind. I put one of my fruit roll inserts on the bottom tray to catch any sogginess.
Once the eggplant is nice, slimy, flimsy, and darkened-up lay out on trays and dehydrate. Save liquid marinade in bowl and pop it into the fridge.
When nearly done, baste with remaining liquid on one sides, and then finish off until dried.

Try flavored olive oils and other herbs and spices. I used clover honey, ghost pepper infused olive oil, and a pinch of hickory salt.

Keep refrigerated. They're shelf stable enough to pack in a lunch, but not in a pantry.

Makes about 30 pieces at around 5-15 calories a piece, depending on your products.

Comments

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1 bag of stale rolls (about a gallon bag and a half), diced large
2 eggs, beaten well
1 cup sugar
1 Tbsp +/- cinnamon
1/2 cup chopped pecans
1 stick of butter, melted
3/4 cup brown sugar, packed
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12 frozen white dinner rolls (I use Rhodes or my homemade yeast rolls)
1 egg+1 Tbsp. water
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I recommend assembling in the order given.

Filling
20 oz. summer squash/zucchini
1/4 tsp. salt
1/4 cup Lakanto monk-fruit sweetener
1/4 cup sugar
1-2 Tbsp cornstarch
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1 lbs. glutinous rice
1 2/3 cups so delicious coconut milk drink, unsweetened
3 Tbsp. Lakanto
2 tsp. Vanilla Bean Paste
1/4 tsp. salt
Fruit
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Cheesy Cauliflower 16 oz. cauliflower florets, frozen
1 cup cheddar, shredded 2 Tbsp. butter 2 Tbsp. flour 1 cup so delicious coconut milk drink, unsweetened
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Winter is almost officially here, but it's been snowy and gross for a month in the Southern Tier. My CSA farm share is over, and I've started trying to clear out the fridge and prep things before they go off for storage.

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6 oz. turnips, diced small
6 oz. daikon radish (or red radishes, either work) diced small
2 oz. red onion, diced small
6.5 oz. Hillshire Farms Turkey Kielbasa
1-2 tsp. extra virgin olive oil
1/4 cup Faux Kraut or Sauerkraut

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Beet Stems
1 Tbsp. Minced Garlic
1 Tbsp. Kosher Salt
1/4 cup Tbsp. Fresh Dill
Rice Vinegar
Water
Ball Regular Mouth Pint Mason Jar
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2 cups fresh papaya, packed
2 Tbsp. really raw honey, heated a bit to make runny
1/4 a cup, give or take, coconut water (simply balanced brand is my current fave)
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