• 2 large Asian eggplant
• ¼ – ½ c. cold-pressed olive oil
• 2 tbs. raw apple cider vinegar
• 1 grapefruit, juiced
• 3 tbs. Himalayan crystal salt
Cut off the top and bottom of the eggplant. Using a mandolin,
thinly sliced the eggplant lengthwise. Place a layer of sliced eggplant
on the bottom of your marinating pan. Sprinkle some salt over
the top of that layer. Add another layer of sliced eggplant and more
salt and continue into your eggplant is all laid out.
Pour the olive oil over the top of the eggplant. Add the vinegar and grapefruit juice. If the eggplant is not covered then add more oil and vinegar. If it’s still not covered, use a little bit of water. Marinate for at least two hours and up to 24 hours.
Using dehydrator trays, place your marinated baykon out to dry. For easy clean up, place a non-stick dehydrator sheet on the bottom of the dehydrator to catch all the dripping oil. Dehydrate for about 18 hours. Baykon should be crispy when done.