I’m always up for new recipes and interesting treats; after seeing several recipes for raw vegan bacon, I decided to see what I could come up with. The results were awesome, and both QB and I are itching for more since I made such a small experimental batch. I used eggplant, but I imagine this concept could be used with several other veggies – maybe even for some spicy veggie chips! Yum. Since I tend to have a weakness for spicy potato chips every once and a while, I need to find substitutes. I’m sure the occasional noshing of conventional potato chips won’t do major damage, but I am trying to expunge my bad habits. A person that has an occasional cigarette still smokes.

Spicy Eggplant Jerky (small batch…probably want to double or triple)

1 Med-Large Eggplant, sliced into 1-2mm slices
2T Olive Oil
2T Tamari (I used wheat free)
2T Maple Syrup (I used sugar free, bite me :-p )
1.5 T Apple Cider Vingar
Paprika, Black pepper, cayenne, chipotle, liquid smoke
—feel free to get creative with spices

I skinned the eggplant, sliced it long-wise, and then cut those pieces in half. However, in the future I think I will not skin it and cross-sectionally slice it. I made the marinade in a jar so I could shake it well, then I poured it over the egg plant slices in a seal-able container, shook well to cover eggplant in marinade, and left it in the fridge overnight. I then dehydrated at ~110-115F for 24 hrs (until the eggplant was crisp). Once QB and I tried it, the whole batch lasted maybe 5 min. Maybe. Very very tasty.

I want to try this again with zucchini and mushrooms – and I am sure I can find other veggie victims. Ha.