Hey there, veggie lovers!
Are you ready to try something unique? You’re in for a treat!
Today, I’m sharing my favorite recipe for eggplant bacon.
Yes, you heard that right! Eggplant can be transformed into a crispy, smoky delight.
It’s perfect for sandwiches, salads, or just snacking on its own.
Get ready to impress your taste buds! Let’s dive in!
Suggestions for Ingredient Substitution
For eggplant, zucchini or king oyster mushrooms can be used as alternatives. These vegetables have similar textures when sliced thinly and roasted, providing a comparable base for the bacon-like flavor. Adjust cooking times slightly, as these substitutes may cook faster than eggplant. Tamari sauce can be replaced with coconut aminos for a soy-free option, or regular soy sauce if gluten isn’t a concern. Use the same amount as called for in the recipe. Liquid smoke, while essential for the smoky flavor, can be substituted with an extra 1/2 teaspoon of smoked paprika if unavailable. This will maintain the smoky profile, though the flavor will be slightly different. For those avoiding maple syrup, date syrup or agave nectar can be used in equal amounts to provide sweetness and help with caramelization during cooking.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 200-250
- Protein: 2-4 g
- Fat: 14-16 g
- Carbohydrates: 20-25 g
Ingredients
- 1 medium-sized eggplant (use just half)
- 1 tablespoon avocado or olive oil
- 1 ½ tablespoons tamari sauce
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon maple syrup
- 2 teaspoons liquid smoke
- 1 teaspoon smoked paprika
- A pinch of sea salt
- A pinch of garlic powder
- 1/2 teaspoon freshly ground black pepper (extra for garnish)
Step 1: Prepare Oven and Baking Sheet
Preheat your oven to 250 degrees F (121 C).
If available, use the “convection bake” setting to speed up the cooking time.
Line one large or two small baking sheets with parchment paper.
Adjust the size according to your batch needs.
Step 2: Slice the Eggplant
Take an eggplant and slice it in half lengthwise.
Set one half aside for other uses such as making Baba Ganoush, Vegan Queso, or 1-Pot Pasta.
Slice the remaining half lengthwise again to obtain two long, skinny pieces.
Use a mandolin to create very thin slices, resembling the size and shape of bacon.
They should be slightly thicker than paper but less than 1/8th inch thick.
Set the slices aside.
Step 3: Make and Apply the Sauce
In a small mixing bowl, combine avocado oil, tamari, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper.
Whisk everything together to make the sauce.
Use a brush or a spoon to coat both sides of the eggplant slices with the sauce.
Arrange the coated slices in a single layer on the parchment-lined baking sheets and sprinkle additional black pepper on top.
Step 4: Bake the Eggplant
Bake the eggplant slices in the preheated oven for 25-30 minutes.
Flip the slices over and bake for an additional 5-15 minutes, or longer if the slices are thicker, until the eggplant is deep red, appears dry, and is slightly crispy.
If they begin to brown too much without becoming crispy, reduce the oven temperature and bake longer to properly dehydrate.
Once done, remove from the oven and let them cool slightly; they will crisp up more upon cooling.
Step 5: Serve and Store
Use the eggplant bacon immediately for dishes like sandwiches, salads, or alongside or mixed into a tofu scramble.
For storage, cool the slices completely and place them in a sealed container.
Refrigerate for up to 5 days or freeze for up to 1 month.
Step 6: Reheat for Later Use
To reheat, warm a skillet over medium heat, add a little oil of your choice, and heat the eggplant bacon on both sides until warmed through.
Be careful not to burn the slices.
Enjoy your crispy eggplant bacon as needed!
