How to make Eggplant Jerky (Vegan)

This video demonstrates how to make Eggplant Jerky (or Vegetarian Bacon)

I found the recipe on a website by Eileen Beran called Everyone Eats Right.

It's a family favorite. I will continue to make this for years to come.

I bought my veggie slicer at Big Lots for about $10.

Here is the full recipe (which I normally double):

Ingredients
1 large eggplant (about 1 pound)
1/2 cup olive oil
4 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1/2 teaspoon paprika
Regular or applewood-smoked salt

Instructions:

Wash eggplant and slice into thin strips. For ease in snacking you can cut long strips in half crosswise. Leave full-length for a more bacon-like appearance.

In a large bowl whisk together oil, vinegar, maple syrup, and paprika. Place strips in the mixture a few at a time, turning to make sure each is completely coated. If you run short of marinade, add a little more oil and stir it in with your hands.

Marinate 2 hours. Then, place strips on baking sheets or dehydrator trays as follows:

To dry in the oven: Line one or two rimmed baking sheets with parchment paper. Lay strips on sheets, close together but not overlapping. Sprinkle on a little salt (you don’t need much). Place in oven on lowest setting for 10 to 12 hours (ovens’ lowest setting varies, thus drying time will vary) or until dry and fairly crisp, turning strips partway through. Check occasionally, and if any oil pools on the sheets, blot with a paper towel.

To dry in a food dehydrator: Lay strips on mesh trays. While you do this, place a tray fitted with a solid sheet underneath the mesh tray to catch any drips. Strips should be close but not overlapping. Sprinkle on a little salt (again, you don’t need much). Place trays in dehydrator. Some oil may drip off during dehydrating, so place the tray with the solid sheet (you could use the one used earlier to catch drips of marinade) underneath the mesh trays holding the strips, and lay a couple of paper towels on the sheet. Dehydrate at 115°F for 12 to 18 hours or until dry and fairly crisp.

Store strips in an airtight container or plastic bag. Place a paper towel under or around strips to absorb any excess oil.

Serving size: 1 full-length strip. Calories: 37; Fat: 4g; Saturated fat: 0g; Carbohydrates: 2g; Sugar: 1g; Sodium: 39mg; Fiber: 1g; Protein: 0g; Cholesterol: 0mg.