Eggplant jerky - bacon
Eggplant jerky - bacon
Yields 18 strips
Ingredients
2 medium eggplants (rounder works better than long and thin)
¼ cup olive oil
¼ cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1 teaspoon Hungarian paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon liquid smoke
¼ teaspoon sea salt or Himalayan salt (for marinade)
Coarse salt to sprinkle on strips
Steps
Slice eggplant into 1/4-inch-thick strips length-wise. If you have a mandolin it may make it easier to cut the strips consistently. Then slice the pieces in half to give them a bacon-like appearance.
In a large bowl whisk together all the ingredients. Place strips in the mixture a few at a time, turning to make sure each is completely coated.
Marinate 2 hours – tossing occasionally. Then, place strips on the mesh dehydrator trays. Sprinkle on a little salt.
Place trays in dehydrator. Some liquid may drip off during dehydrating so place a tray with a silicon sheet underneath the mesh trays to catch drips.
Dehydrate at 115°F for 10 to 12 hours or until dry and fairly crisp.
To dry in the oven: Line a baking sheet with parchment paper. Lay strips on sheet – close, but not overlapping. Sprinkle on a little salt.
Place in oven on lowest setting for 6 to 8 hours or until dry and fairly crisp, turning strips partway through.
Store strips in an airtight container. Place a paper towel under the strips to absorb any excess oil.
Mayonnaise
Yields ½ cup
Ingredients
½ cup olive oil
½ cup yogurt (coconut yogurt)
2 teaspoons lemon (1 lemon)
½ teaspoon Dijon or hot mustard
¼ teaspoon salt
Steps
Combine all the ingredients except oil in a blender. Blend until well incorporated. While the blender is still running gradually add oil until it is fully mixed.
Store in a glass jar for one week.
