1 eggplant, rinsed, stem removed, & sliced into 1/2cm long strips
1/4 cup liquid aminos
1/4 cup vinegar
1/4 cup maple syrup
1/4 cup olive oil
1 1/2 tsp smoked paprika
salt and pepper to taste
In a large shallow baking dish, arrange the eggplant in rows.
Combine the remaining ingredients in a small bowl and mix well to make marinade.
Pour over eggplant slices, be sure to coat all pieces well.
Marinate at room temperature for about 1 hour, then shake off excess marinade.
Next arrange slices on your Excalibur® Dehydrator trays making sure pieces are not touching
Dehydrate at 60ºC for approximately 18-24 hours, or until the slices are crisp.