Eggplant Bacon
Recipe adapted from the Mimilist Baker
Servings: 8
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
This is a Snap Pea Sheep recipe
I have a smoking gun that I use on occasion. If you have one you can use I suggest using the hickory smoke and smoke the eggplant before of after baking.
Marinating the eggplant prevents the need for any added oil and allows the eggplant to develop more flavor. It also modifies the texture of the eggplant so it is not as chewy.