CSA member Kate tested out this recipe for a veggie “bacon”!
Photo credit for this post: Minimalist Baker
Crispy Eggplant Bacon
- 1 medium eggplant you'll only use half
- 2 Tbsp avocado or olive oil
- 1 1/2 Tbsp tamari
- 1 Tbsp vegan Worcestershire sauce
- 1 Tbsp maple syrup
- 2 tsp liquid smoke
- 1 tsp smoked paprika
- 1 pinch sea salt
- 1 pinch garlic powder
- 1/2 tsp freshly cracked black pepper plus more for topping
Preheat oven to 225 degrees F (107 C) - turn to “convection bake” if you have it to speed cooking time. Line 1 large or 2 small baking sheet(s) with parchment paper (amount/size as original recipe is written // adjust if altering batch size).
Slice an eggplant in half lengthwise and set one half aside for other uses (such as Baba Ganoush, Vegan Queso, or 1-Pot Pasta). Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.
Use a sharp knife or mandolin to slice into very thin strips (resembling the size/shape of bacon). They should be thicker than paper thin - roughly 1/8th inch. Set aside.
Make sauce by adding avocado oil, tamari, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisking to combine.
Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet(s) and sprinkle with more black pepper.
Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. If needed, increase heat to 250 (121 C) at the end if not crisping up. Remove from the oven and let cool slightly. It will crisp up the more it cools.
Use immediately on things such as on sandwiches, in salads, or alongside or mixed into a tofu scramble.
Once cooled, store in a sealed container in the refrigerator up to 5 days or in the freezer up to 1 month. To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed (be careful not to burn).