Eggplant Bacon

Eggplant ‘bacon’ – who knew?!

This recipe as first published in 2013, but it’s so good it’s had a refresh! You’ll get about 25 slices from a large eggplant

Love bacon but think pigs are nice? These little rashers of sweet crispiness are a squealing good masquerade of that decadent piggy treat. Did you know that most conventional bacon contains gluten? Let alone all the other nasty nitrates and nitrites that preserve. You’ll need a dehydrator for this one but it’s a small price to pay if you’re a recent convert to veganism or just want to have a healthy start to your day.

 

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Eggplant Bacon


  • Author: Samantha Gowing
  • Total Time: 12 hours
  • Yield: About 16-20 pieces 1x
  • Diet: Vegan

Ingredients

Scale

1 large eggplant, sliced lengthwise into thin 5mm slices
Marinade
2 tablespoons tamari
2 tablespoons organic honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon chilli, fresh or dried, finely chopped
1/2 teaspoon Liquid Smoke *see note
1/4 teaspoon smoked paprika


Instructions

  1. Combine all marinade ingredients together. Marinate for 30-60 minutes, brushing with marinade from time to time.

Oven method

  1. Preheat oven to 150C.
  2. Line two baking trays with baking paper.
  3. Bake 45 minutes until the eggplant is chewy-to-crisp pending on your preference.

Dehydrator method

  1. Place slices on Teflex sheets and dehydrate at 115 degrees until dry and crispy – about 12 hours.

Notes

Liquid smoke is a water-soluble yellow to red liquid used as a flavouring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavour any meat or vegetable.

  • Prep Time: 15 mins
  • Cook Time: 45 mins – 12 hours
  • Category: Plant-based

 

Frittata of bacon, tomato and basil

Pumpkin, smoky eggplant hummus, figs

 

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