Ingredients
- 1 eggplant, peeled or unpeeled
- 1/4 cup olive oil
- 4 Tbsp. balsamic vinegar
- 2 Tbsp. maple syrup
- 1/2tsp. sriracha sauce
- Salt and pepper to taste
Instructions
- Slice eggplant into long, uniform strips.
- Combine oil, vinegar, maple syrup and sriracha sauce with eggplant in a bowl. Sprinkle on salt and pepper to taste. Refrigerate for a minimum of 2 hours.
- Place eggplant on dehydrator trays and dehydrate for 12- 18 hours at 115°F (46°C).
