Vegan Style Eggplant Bacon

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I have no idea why but whenever I see the word “bacon”, I picture this old guy with a funny voice, saying “BACON”. I don’t know where it’s from, but it just keeps playing in my head. He’s doing it in a cartoon voice, too!

(If anyone knows if it’s actually from something, let me know – because I think I’m just having one of those dreams or flash of memories from a dream).

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But anyway, I have been looking for a bacon alternate and I really am glad I found this. It’s quite salty and great to add with other foods.

I recommend that if you have a dehydrator, use that because in the oven, the eggplant bacon can burn easily. Though, it will still work if you keep a good eye on it and take out pieces that are thin and crispy looking. If you slice the pieces in the same thickness, you will have better luck too.

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Wow, when you look at that picture, it actually LOOKS like bacon.

I think eggplant is a very intriguing vegetable. When you cook it well, as in marinate it with lots of flavours, it tastes great, but if you grill it without adding anything, it can be a very interesting taste. I really love salty eggplants!

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Vegan Style Eggplant Bacon

1 small Nadia eggplant
1/4 teaspoon pure maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 teaspoon apple cider vinegar
1 teaspoon smoked paprika
A sprinkle of sea salt
A pinch of red pepper flakes
A few sprinkles freshly ground pepper

Preheat the oven to 250°F (121°C)

Slice the eggplant into very thin pieces. I recommend that you use a peeler to do that, but if you can manage with a knife, that works as well. The thinner the eggplant is, the better it works out.

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In a bowl, mix all the spices and ingredients together, including the maple syrup, olive oil, soy sauce, vinegar, smoked paprika, salt, pepper flakes and pepper. Stir it well until the liquid is well blended. Pour it over the eggplants and use your hands to marinate the pieces until they’re all soaked in the sauce.

Lay the eggplants out on an oven tray evenly without any overlapping, then drizzle the remainder of the marinade that’s left in the bowl over the eggplants.

Put it in the oven and bake at 250°F for about 25 minutes, then flip it over and bake for another 10 minutes. It’s important that ovens may vary, so check often and take out ones that are already cooked before they burn.

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Vegan Style Eggplant Bacon
Serves: 2
 

Ingredients
  • 1 small Nadia eggplant
  • ¼ teaspoon pure maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • A sprinkle of sea salt
  • A pinch of red pepper flakes
  • A few sprinkles freshly ground pepper

Instructions
  1. Preheat the oven to 250°F (121°C)
  2. Slice the eggplant into very thin pieces. I recommend that you use a peeler to do that, but if you can manage with a knife, that works as well. The thinner the eggplant is, the better it works out.
  3. In a bowl, mix all the spices and ingredients together, including the maple syrup, olive oil, soy sauce, vinegar, smoked paprika, salt, pepper flakes and pepper. Stir it well until the liquid is well blended. Pour it over the eggplants and use your hands to marinate the pieces until they’re all soaked in the sauce.
  4. Lay the eggplants out on an oven tray evenly without any overlapping, then drizzle the remainder of the marinade that’s left in the bowl over the eggplants.
  5. Put it in the oven and bake at 250°F for about 25 minutes, then flip it over and bake for another 10 minutes. It’s important that ovens may vary, so check often and take out ones that are already cooked before they burn.

 

One comment

  1. Elise

    I made this eggplant bacon today to put on a lunch salad. I thought the flavor was good, but mine was completely soft at the end of the cooking time. It was thinly sliced (I used the thinnest slicing blade on my mandoline), so I’m wondering if there is a typo in the oven temp? A warming drawer is usually 200 degrees, so 250 isn’t a lot hotter. Thanks!

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