Crispy and smoky, THIS is how to do eggplant!
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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