Mix all of the rest of the ingredients together, pour over eggplant.
Marinate over night, stirring occasionally to coat.
Dehydrate at 145 for 1 hour, reduce heat to 116 and dehydrate
until crisp, about 6-8 more hours. (Don’t worry about starting at a
higher temperature. The food never gets to that temp and is still
raw.)
Originally Submitted
4/26/2012
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