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.

Ingredients:

• 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

  Directions:

1. Slice eggplant into 1/2-inch-thick slices. 
2. 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).
3. 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.  
4. 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