From Bhartha to Bacon? Try Making Some Eggplant Bacon

Who knew the humble eggplant would be equated to bacon. Yes, bacon! Now a lot of hardcore non-vegetarians might be skeptical about this news, but vegans and vegetarians swear by this recipe. And, to its’ credit, people have said that it tastes like the real deal, or a very close second to the real deal. There there, don’t be judgemental – go ahead and give it a try! Let us know what you think! 

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Eggplant Bacon

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Servings

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Ingredients

• 1 large eggplant about 1 pound
• 1 1/2 teaspoon fine sea salt
• 1/4 cup packed brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon reduced-sodium tamari
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground chipotle or smoked paprika
• Canola spray oil

Servings MetricUS Imperial Ingredients 1 large eggplant about 1 pound 1 1/2 teaspoon fine sea salt 1/4 cup packed brown sugar 2 tablespoons cider vinegar 1 tablespoon extra virgin olive oil 1 tablespoon reduced-sodium tamari 1/2 teaspoon smoked paprika 1/8 teaspoon ground chipotle or smoked paprika Canola spray oil

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Instructions

1. 1.Cut eggplant lengthwise in quarters. Slice each quarter lengthwise as thinly as possible (1/8 to 1/4 inch) and place in a large colander. Sprinkle evenly with salt and let sit for 1 hour to draw out moisture. Rinse, drain and pat dry.
2. 2.In a shallow baking dish, combine 1/4 cup water with sugar, vinegar, oil, tamari, paprika and chipotle. Add drained eggplant and let marinate 1 hour, stirring several times.
3. 3.Preheat the oven to 250°F. Fit 2 racks into 2 large rimmed baking sheets. Oil the racks lightly with spray oil. Place eggplant slices on the racks in a single layer. Bake about 1 hour and 30 minutes, or until eggplant is dry and golden brown.
4. 4.Let cool before serving. (Eggplant will crisp upon cooling.) Store loosely covered at room temperature for up to 3 days.

Recipe Notes

Make your own ELT(Eggplant-Bacon, Lettuce, Tomato) sandwiches!