Step 1

Thinly slice the eggplant: Use a mandoline or sharp knife to thinly slice the eggplant vertically into slices about 1/8 inch thick.

Step 2

Marinate the eggplant: Combine the teriyaki sauce, water, and red pepper flakes in a 9x13-inch baking dish. Add the eggplant slices and toss to coat. Marinate for 2 hours, flipping them over about halfway through.

Step 3

Hack a dehydrator: Arrange a rack in the lowest part of the oven, remove all other racks, and heat to 115°F or its lowest setting. Make 12 aluminum foil balls, each about the size of a golf ball, and flatten slightly.

Step 4

Lay out the eggplant: Lay the eggplant slices onto 2 to 3 wire cooling racks, making sure they do not touch. Stack the racks onto a baking sheet, using the foil balls as spacers in each corner between racks.

Step 5

Dry the eggplant: Place the baking sheet and racks in the oven and dry until the jerky is dry to the touch and chewy, 4 to 6 hours.