
Ingredients
- 3 Japanese style eggplants Eggplants are long and skinny like a zucchini. They are sweeter than regular eggplants.
- 4 TBSP Vegan Worcestershire
- 1 TBSP Liquid Smoke
- 1 TSP Garlic Powder
- 1 TSP Smoked Paprika
- 2 TBSP Maple Syrup
- 1/2 TSP Himalayan Salt
- 1-2 TBSP Black pepper Use smoked black pepper if available
Instructions
- Wash the eggplants well. If they are not organic, peel them. Otherwise the skins are edible.
- Slice the eggplant lengthwise into this strips (about 1/2" thick).
- Mix the wet ingredients into a large zip lock bag then add all the spices except black pepper.
- Place eggplant in a baggie with the wet ingredients and seal. Shake to coat then place in the refrigerator for at least 12 hours. They can marinate from 1 to 48 hours.
- Preheat oven to 375 ° F.
- Place the eggplant slices on a tray with a cooling rack similar to the one shown. Apply black pepper liberally to the slices.
- Place the rack in place in a convection oven. If you don't have a convection oven, use a regular oven. If you do not have a rack, place on a sheet pan lined with parchment paper.
- Bake 15 - 30 minutes of until eggplant is brown and starting to crisp up. After cooling the eggplant can be stored up to five days.
Notes
