Jerking Around

Once upon a time I stumbled across a little something called eggplant bacon.  Immediately I was all like “WHOA, WHAT?!?!”  Did I just discover the blissful marriage between one of my all-time favorite vegetables and the most delicious edible ever?  Because lets be honest folks, bacon is magic.  Pure magic.  Period.  During my vegetarian years, the one thing I missed the most was bacon.  Imitated, yes.  Duplicated, never.

Several years ago I tried out various forms of this said “facon bacon” delight, and you know what?  It tastes NOTHING LIKE BACON.  After revamping and melding a few recipes, I came up with a damn good substitute for jerky and that made me a very happy girl!  I’m not a big fan of jerky, it gets stuck in my teeth, makes my stomach uneasy, and leaves a weird aftertaste in my mouth.  It is a big fat trifecta of no-thank-you-ness!  But still, there is just something about jerky that makes me think I want to eat it… and then I’m immediately reminded as to why I don’t!  Eggplant jerky satisfies my cravings without all the regret!

eggplant jerky Eggplant Jerky

2-3 medium-sized eggplant, I like to use globe-shaped varieties.

1/4 cup neutral oil, such as sunflower, grapeseed, or safflower.

1/4 cup maple syrup

1/4 cup white rice vinegar

3 tbsp Worcestershire

1 tbsp water

2 tsp chili powder

1 tsp paprika

1 tsp cayenne

1 tsp liquid smoke

pinch of salt

Combine all ingredients in a medium bowl and whisk to incorporate, set aside.  Wash and dry eggplant, cut off stem and blossom ends, and slice lengthwise into 1/4″ pieces.  Slice in half again and marinate in spice mixture for 15 minutes, toss occasionally so that all pieces are well coated.  Place on dehydrator trays in a single layer and turn up the heat to the veggie setting.  Remove from trays once the eggplant is dry but pliable.  Usually I let mine run overnight.  Place in an airtight container for long-term storage.

eggplant jerky jar

 

PDFBadge

Images and content copyright © 2013 Danielle R Limoge.

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Filed under Dehydrating

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