The eggplant jerky is awesome! I used Apple cider vinegar since I didn’t have balsamic. I also broiled it for a couple minutes at 400 to crisp and heat it since dehydrating at 90 made it lukewarm.

I followed the directions exactly but I cut the ingredients in half. I had only a baby eggplant so I didn't need as much marinade. I loved the outcome! It's a great salty sweet flavor. I marinated for two hours and then put them in the oven on 170 degrees (the lowest temperature on my oven) for about twelve hours. You will have to watch the pools of oil that form as the strips bake. I changed out the parchment paper and blotted the strips twice during the process. It's a long-term commitment to make these but worth it in my opinion. I will pair these with gluten free banana pancakes in the future. I could easily trick myself into believing I was eating turkey bacon. Thanks for the recipe!