This eggplant jerky is bright, tomato-forward, and surprisingly fresh—like a snack straight from the garden.
Eggplant makes an excellent meat-free jerky alternative. Like mushrooms, it soaks up marinades well, is high in fiber, and low in calories—perfect for a light, flavorful snack.
Choosing the Eggplant
Pick firm eggplants with smooth, glossy skin and an even color. Press gently; a brief impression means they’re ripe. Smaller eggplants often taste sweeter and less bitter.
Slice the eggplant into uniform pieces so they dehydrate evenly. Consistent thickness helps achieve the same texture across every slice.
Soak the slices in salted water for about 40 minutes to draw out any bitterness. After soaking, drain them in a colander and give a quick rinse.
Lay the slices on paper towels to absorb excess moisture while you prepare the marinade.
Making the Marinade
This recipe uses tomato powder for a concentrated tomato flavor. Whisk the marinade ingredients together, then pour the mixture into a resealable bag with the eggplant slices, ensuring every slice is coated. Eggplant absorbs liquid well, so full coverage is important.
Refrigerate the bag and flip it occasionally to distribute the marinade. Marinate for 4 to 12 hours depending on how intense you want the flavor.
Drying the Eggplant Jerky
Once marinated, drain the slices in a colander and gently pat them with paper towels to remove excess liquid. Arrange them in a single layer on dehydrator trays without overcrowding.
Set a dehydrator to 145°F and dry the slices for about 4 to 6 hours. Check at 4 hours and continue until you reach your preferred texture—chewier or crispier.
Testing for Doneness
At four hours you can test a piece. If you prefer a firmer, crispier jerky, leave it to dehydrate longer. The finished jerky should be dry to the touch but still flavorful and pleasant to bite.
The result tastes like something picked fresh from a garden—bright tomato notes and a refreshing, savory crunch make this an excellent vegan snack.
Store leftovers in an airtight container in a cool, dry place.
Tomato Soup Eggplant Jerky
Ingredients
1 Eggplant
- 8 oz Eggplant (evenly sliced)
Marinade
- 1/2 teaspoon Tomato Powder
- 1 teaspoon Avocado Oil
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Basil
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Pink Salt
- 1/2 cup White Vinegar
- 2/3 cup Vegetable Broth
- 1/4 cup Sugar
Equipment
Instructions
- Slice the eggplant into even slices.
- Soak slices in salted water for 40 minutes to reduce bitterness.
- Drain in a colander and pat dry on paper towels.
- Combine all marinade ingredients and whisk until smooth.
- Place eggplant slices and marinade in a zip-top bag and refrigerate 4–12 hours, flipping occasionally.
- After marinating, drain the slices and pat off excess liquid.
- Arrange slices on dehydrator trays in a single layer without overcrowding.
- Dry at 145°F for 4–6 hours, checking at 4 hours and continuing until desired texture is reached.
- Enjoy.
Pro Tips
- Slice eggplant evenly so slices dehydrate at the same rate.
- Soaking in salt water helps draw out bitterness and improves flavor.