Raw Smoky Eggplant Jerky

As one of my Facebook fans said in his comment when he voted for this recipe, “I need some eggplant and some smokiness in my life.” Here, here Tom. After a while eating a mostly Raw Food diet, I suddenly came to the realization that there was a stark lack of eggplant recipes. I love eggplant, and was surprised at this. It seemed like the delicious nightshade had been unfairly passed over.** So I made a resolution to get some eggplant dishes in my repertoire. This is my latest and perhaps greatest.

**One of the reasons why I believe eggplant isn’t used that often in Raw Food is because it is quite bitter when raw unless it is weeped (the water is removed), and I believe this extra step can deter people from using it. Not I! This recipe doesn’t require weeping because all the water gets taken out during the dehydration process, but if you want to make a non-dehydrated version of this (which you totally could) then I suggest you weep the eggplant first.

To weep eggplant, put the sliced eggplant on a layer of paper towels, sprinkle with some salt, add another layer of paper towels on top and then add some pressure on top and allow the water to seep out for 30 minutes to an hour. Pat with another paper towel upon removing the layers of paper towel so as to remove as much water as possible and some of the salt.

I like to serve this with raw bread, crackers, and on top of my Raw Lasagna.

Raw Smoky Eggplant Jerky

Rating: 41

Prep Time: 15 minutes

Raw Smoky Eggplant Jerky


  • ***Get Fresh Guaranteed Organic Produce for this Recipe delivered right to your door step anywhere in Bali through UbudDirect

  • Bulk
  • 2 large Eggplants (sliced thin with Mandolin)
  • ¼ cup Onions (sliced thin) (optional)
  • Marinade
  • ½ tsp Liquid Smoke
  • 1 tbsp Liquid Sweetener of Choice
  • 1 tbsp Tamari
  • 1 tbsp Lime Juice
  • 1 tsp Dark Miso
  • ¼ tsp Salt
  • 2 tbsp Water
  • ½ tsp Paprika
  • 1/8 tsp Cumin
  • ½ tsp Black Pepper (powdered if you don't have a mini blender to mix this)
  • ½ tsp Onion Powder


  1. Slice eggplant with a Mandolin, or as thin as possible with a knife and put in a big mixing bowl.
  2. Slice onions long and thin if using and add to bow.
  3. Blend all marinade ingredients until smooth. A mini blender is ideal for this job but you can just use a bowl and a whisk if you don't have a mini blender.
  4. Add Marinade to Bulk and stir until all the eggplant and onion is covered in marinade.
  5. Dehydrate on Teflex Sheet at 105 Farenheit for 8-12 hours.
  6. Serve and Let the Freesh Seep in Real Deep 🙂


This might be another reason why I couldn’t find many eggplant recipes 

For those of you that miss meat when you eat a vegetarian diet, this is an excellent substitute. The smoky flavor is very reminiscent of certain meats, particularly bacon and deli meats.

But if you know my tag line, you can probably guess that I don’t miss meat too much.

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