Eggplant Bacon

Eggplant Bacon

Crispy and smoky, THIS is how to do eggplant!

eggplant bacon

Eggplant Bacon

Ingredients
  

  • 3 small eggplants or 1/2 of a medium,
  • 2 Tbsp avocado or olive oil
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp vegan Worcestershire
  • 1 Tbsp maple syrup
  • 2 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 pinch sea salt
  • 1 pinch garlic powder
  • 1/2 tsp freshly cracked black pepper plus more for topping

Instructions
 

  • Preheat oven to 225°. Line 1 large or 2 small baking sheet(s) with parchment paper.
  • Cut the eggplant in half lengthwise.
  • Use a sharp knife or mandolin to slice into very thin strips, about 1/8". Set aside.
  • Make sauce by adding avocado oil, soy sauce, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisking to combine.
  • Brush both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet(s) and sprinkle with more black pepper.
  • Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. If needed, increase heat to 250° at the end if not crisping up. Remove from the oven and let cool slightly. It will crisp up more as it cools.
  • Use immediately with any bacon recipe, eat as is, or store in a sealed container in the refrigerator up to 5 days or in the freezer up to 1 month. To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed (be careful not to burn).

Notes

Recipe from The Minimalist Baker.
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