Eggplant Jerky BBQ

Name: Auberginen-Jerky BBQ
Total time: 7 h
Cuisine: Deutsche Küche
Ingredients: 20 g Geräuchertes Paprikapulver; 50 ml Apfelessig; 40 ml Worcestershiresauce; 20 g Brauner Zucker; 8 g Zwiebelpulver; 5 g Schwarzer Pfeffer; 10 g Salz

DehydratingOtherDehydratingEasy7-10 hrs70 °C70 °CNo wood

Eggplants are cut into strips and marinated with a smoky BBQ spice blend. Slow drying creates a bold, slightly sweet snack with intense smoky flavor. The natural meatiness of eggplant makes it a perfect jerky base.

Ingredients(for 1 kg)

Smoked paprika20 g

Apple cider vinegar50 ml

Worcestershire sauce40 ml

Brown sugar20 g

Onion powder8 g

Black pepper5 g

Salt10 g

Instructions

Preparation

45 minutes

Cut eggplants into approximately 6 mm thick lengthwise strips, sprinkle with salt and let rest for 30 minutes. Then rinse and pat dry with paper towel.

Marinating

3-6 hours

Mix BBQ marinade from all ingredients and fully submerge eggplant strips. Marinate in the refrigerator.

Dehydrating

7-10 hours

Drain strips, spread on trays and dehydrate at 70 °C until strips are dry but still slightly flexible.

Pro Tip

Salt the eggplants before marinating and press out the drawn moisture – this significantly improves the jerky texture.

Glossary Terms

Dehydrating Jerky

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