Summer Eggplant Jerky Recipe: Crispy Savory Plant-Based Snack

This light, summery eggplant jerky is delicious—balsamic and herbs come through in every bite.

Eggplant makes a great plant-based jerky alternative, similar to mushrooms. Nutritionally, eggplant is high in fiber and low in calories, making it a healthy snack option.

Choosing the Eggplant

Pick an eggplant with smooth, shiny skin and consistent color. Press gently—if it gives slightly and leaves an imprint, it’s ripe. Smaller eggplants are often less bitter and sweeter.

Slice the eggplant into even pieces so they dehydrate uniformly.

Soak the slices in salted water for about 40 minutes to draw out bitterness.

After 40 minutes, drain the water using a colander and give the slices a quick rinse.

Lay the slices on paper towels to dry while you prepare the marinade.

Making the Marinade

Combine the marinade ingredients (balsamic, avocado oil, garlic powder, parsley, pink salt, oregano, red pepper flakes, and vegetable broth) and pour into a resealable bag with the eggplant slices.

The oregano and balsamic aroma is irresistible. Refrigerate and occasionally flip the bag to ensure even coating. Marinade for 4 to 12 hours depending on how intense you want the flavor.

Drying the Eggplant Jerky

When marinating is complete, drain the slices in a colander and place them on paper towels. Gently pat to remove excess liquid so they dry more efficiently.

Arrange the eggplant slices on dehydrator trays in a single layer without overcrowding.

Set the dehydrator to 145°F (63°C) and dry for 4 to 6 hours. Check at 4 hours and continue until you reach your preferred texture—chewy or crisp.

When the Jerky Is Done

Check texture at 4 hours and adjust drying time for your desired chewiness. I prefer a slightly crisp finish, so I often dehydrate longer.

Herbs like parsley and oregano stand out, with balsamic leaving a pleasant tang on the finish.

Store leftovers in an airtight container in a cool, dry place.

Eggplant jerky on red cabbage on white plate

Summery Eggplant Jerky

Notes of parsley and oregano shine through with a tangy balsamic finish.

5 from 2 votes

Prep Time: 1 hour

Cook Time: 6 hours

Course: Snack

Cuisine: American

Type: Vegan Jerky

Flavor: Savory

Servings: 4

Calories: 54 kcal

Author: Will

Ingredients

1 Eggplant

8 oz Eggplant (evenly sliced)

Marinade

1/4 cup Balsamic
1 tsp Avocado oil
1/2 tsp Garlic powder
1/4 tsp Parsley
1/4 tsp Pink salt
1/2 tsp Oregano
1/2 tsp Red pepper flakes
3/4 cup Vegetable broth

Instructions

Slice eggplant into even slices.
Place slices in salted water to draw out bitterness for 40 minutes.
Drain in a colander and lay on paper towels to dry.
Blend the marinade ingredients.
Pour the marinade into a resealable bag with the eggplant and refrigerate 4–12 hours, flipping occasionally.
After marinating, drain the slices.
Pat slices gently with paper towel to remove excess liquid.
Arrange slices on dehydrator trays in a single layer.
Set dehydrator to 145°F and dry 4–6 hours, checking at 4 hours and continuing to your preferred texture.
Enjoy.

Pro Tips

Slice eggplant evenly so it dehydrates uniformly.
Soak slices in salt water to reduce bitterness.

Nutrition