Blueberries are one of my top 10 foods. I love them in pancakes, muffins, cakes, parfaits — and straight from the bowl. So I wondered: why not add them to an eggplant jerky recipe? It turned out delicious!
Eggplant makes an excellent meat-free jerky base. Like mushrooms, it soaks up flavor well and offers a satisfying texture after drying. Nutritionally, eggplant is low in calories and a decent source of fiber, making this a light, flavorful snack.
Choosing the Eggplant
Look for eggplants with smooth, shiny skin and even color. A gentle press should leave a small imprint — that indicates ripeness. Smaller eggplants often taste less bitter and a bit sweeter than larger ones.
Slice the eggplant into uniform pieces so they dry evenly. Even thickness is important: thin slices will crisp up faster, while thicker ones keep a chewier texture.
I soak the slices in salted water for about 40 minutes to draw out any bitterness and help the texture. After soaking, drain the slices in a colander and rinse quickly, then pat them dry on paper towels.
Making the Marinade
A blender makes the marinade smooth and helps the flavors combine. Puree the blueberries with spices and peppers until well blended; the color will turn a rich plum shade.
Place the drained, dried eggplant slices in a zip-top bag or a shallow container and pour the marinade over them. Ensure every slice is coated — eggplant absorbs liquid readily. Refrigerate and let the slices marinate for 4 to 12 hours, flipping them occasionally so they soak evenly.
Drying the Eggplant Jerky
When marinating is complete, drain the eggplant in a colander and gently pat the slices with paper towels to remove excess liquid. Carefully arrange the slices on dehydrator trays with space between them to allow airflow; avoid overcrowding.
Set the dehydrator to about 145°F (63°C) and dehydrate for roughly 4 to 6 hours. Check at around 4 hours and continue drying until you reach the texture you prefer — softer and chewy or drier and crispier.
When the Jerky Is Finished
At 4 hours you can test a piece. I like mine a bit crisp, so I often dry longer. The finished jerky has a texture similar to apple crisps: mildly sweet from the blueberries, warmed by cinnamon and ginger, with a gentle hint of heat from the pepper.
Store leftovers in an airtight container in a cool, dry place. Properly dried and stored, these jerky pieces make a convenient, flavorful snack for hikes, lunchboxes, or a quick nibble at home.
Blueberry Eggplant Jerky
Ingredients
- 8 oz eggplant, evenly sliced
Marinade
- 1/2 cup blueberries
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/2 teaspoon allspice
- 1/2 chile Fresno (or similar), minced
- 1/2 red bell pepper, diced
- 1/2 teaspoon pink salt (or regular salt)
- 1 1/2 cups water
Instructions
- Slice the eggplant into even slices for consistent drying.
- Soak slices in salted water for 40 minutes to reduce bitterness.
- Drain and rinse the eggplant, then pat dry on paper towels.
- Blend all marinade ingredients until smooth to make a plum-colored mixture.
- Pour the marinade over the eggplant in a zip-top bag or shallow container and refrigerate 4–12 hours, turning occasionally.
- After marinating, drain the slices and gently pat to remove excess liquid.
- Arrange slices on dehydrator trays without overlapping.
- Dry at 145°F for 4–6 hours, checking at 4 hours. Continue until desired texture is reached.
- Allow to cool, then store in an airtight container.
Pro Tips
- Slice eggplant evenly so pieces dehydrate uniformly.
- Soaking in salt water helps draw out bitterness and improves texture.
- Use a blender to fully break down the blueberries and peppers for a smooth, penetrating marinade.
Nutrition (per serving)
Serving size: 40 g | Calories: 33 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 1 g | Fiber: 3 g | Sodium: 298 mg