Vegan Brinjal Biltong
We love this vegan take on regular biltong using the humble brinjal – just as tasty as the real thing!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 12 mins
2 large brinjals
¼ C (60 ml) balsamic vinegar
1 garlic clove, crushed
1 tsp (5 ml) salt sea
1 tsp (5 ml) brown sugar
1 tsp (5 ml) pepper black crushed
1 tsp (5 ml) coriander seeds, toasted and crushed
½ tsp (2.5 ml) chilli flakes (optional)
Wash and cut the brinjals in half lengthways, then place flesh side down on a chopping board and slice lengthways again into even 3 mm slices. A mandolin would be best for even slices.
In a large bowl, combine the olive oil, balsamic, garlic, salt and sugar and stir well. Toss the eggplant slices in the spiced marinade and set aside for at least 2 hours.
Preheat the oven or a dehydrator to 65 °C.
After 2 hours, place the slices on a baking tray lined with baking paper and sprinkle with cracked pepper, chilli flakes and coriander seeds.
Place in the oven or dehydrator for 12 hours at 65 °C.