This is one of those “don’t knock it until you’ve tried it” recipes. When I make batches of these, they do not last very long at all. I usually cook them in the oven (much faster than dehydrating!), and if I want them extra-crispy, will cook them directly on a cookie rack that is placed on a baking tray. That strategy allows both sides of the eggplant to cook, giving it a fantastic texture.
- 1 Italian eggplant
- 2 tablespoon tamarind paste (optional)
- 1 tablespoon liquid smoke (or smoked paprika)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- Slice eggplant into 1/2-inch-thick slices.
- In a large bowl combine all ingredients, and thoroughly combine so that everything is evenly coated (I sometimes use a gallon-sized zip-top bag).
- Let this sit for at least an hour, allowing the eggplants to soak up the brine and release some of the water in the eggplant.
- Arrange slices of eggplant on a food dehydrator and dry for 3 hours, or until crisp OR place on baking tray lined with parchment paper, and bake at 350 degrees for 20 minutes or until crisp, keeping a close eye on them so that they do not burn.
Nutrition Information: Serving size: 1 recipe | Servings per recipe: 1 | Calories: 136, total fat: 1 g, saturated fat: 0 g, cholesterol: 0 mg, sodium: 149.1 mg, carbohydrates: 32 g, fiber: 16 g, sugar: 19 g, protein: 5 g