Several weeks ago I planted my winter urban garden and I cannot wait for the eggplant to grow now that I have found idea for making faux bacon and eggplant jerky. OMG. Can you even stand the awesomeness!
It didn't take long to start sprouting and growing. In fact I already had my first microgreen salad, and I will have another one today. I figure I am helping it to grow by noshing along the way, right?
This is my latest favorite recipe right here! Eggplant Jerky! Fun Fact: In the 18th century, some eggplant varieties produced yellowish-white fruit that resembled goose or hen eggs. Hence, the name “eggplant.”
Ingredients:
1-2 eggplants
1/2 – 1 cup teriyaki coconut aminos
1/2 tsp garlic powder
1/2 teaspoon paprika
1/2 teaspoon alderwood smoked salt (I get it locally at SaltWorks)
Directions:
Wash and slice your eggplants the long way into jerkly like slices. Or if your kids like circles more like crisps, then slice it into circles. There is no wrong way to create this. Place the slices in a bowl and cover with teriyaki aminos. Make sure you watch and add more if the eggplant soaks it all up. Place your slices on your dehydrator (or in the oven on a baking tray on the lowest temp) and sprinkle with your spices and salt. Dehydrate on low for 24 hours and you have an amazing eggplant jerky!!
The best part is that your eggplant is organic, and grown right in your home with your Tower Garden, so how cool is that!
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