After trying Coconut Bacon and enjoying the taste, I hoped for a texture closer to the original.

Enter: Eggplant.

Bacon is a brilliant way to use eggplant. We’ve made delicious eggplant dishes like Baba Ganoush and Harissa Eggplant Dip.

The recipe is easy to make, as it only requires ten simple ingredients. It can be prepared in 45 minutes.

The ultimate sweet, spicy, and savory flavor is achieved by marinating thin strips of eggplant in a mixture that includes maple syrup, vegan Worcestershire, tamari, and smoky spice.

The eggplants are then baked for 35-50 minutes at low temperatures or until they turn golden brown.

You ask: How can I use eggplant “bacon”? Great question. It was delicious straight from the pan but would be equally good mixed in with tofu scumble or layered onto a Sandwich. (More to come! You can also use it to top salads or dips.

Ingredients

• You will only need half of a medium eggplant
• 1 Tbsp avocado or olive oil
• 1 1/2 Tbsp tamari
• I like Annie’s brand or This one for GF!
• Maple syrup, 1 Tbsp
• 2 tsp liquid smoke
• 1 tsp smoked paprika
• Sea salt, one pinch
• One teaspoon Garlic Powder
• Add more pepper to taste.

Instructions

• Preheat oven to 250°F (121°C) – you can use “convection baking” to speed up the cooking process if you own one. Line one large baking sheet or two small baking sheets with parchment paper.
• One-half of the eggplant can be used for other recipes (such as Baba Ganoush or 1-Pot Pasta). Cut the remaining half of the eggplant lengthwise again to create two long, thin pieces.
• Slice the meat into thin strips using a Mandolin (similar to bacon in size/shape). The strips should be slightly thicker (less than 1/8th of an inch) than paper thin. Slices that are too thick may take longer to crisp up or will have difficulty crisping. Set aside.
• Add avocado oil, tamari sauce, Worcestershire sauce, maple syrup liquid smoke, paprika powder, sea salt, black pepper, garlic powder, and black pepper into a small bowl. Whisk to combine.
• Brush the sauce on both sides of each eggplant slice using a brush or a spoon. Spread the eggplant slices in a single line on the baking sheets lined with parchment paper and sprinkle them with black pepper.
• After 25-30 minutes of baking, flip the eggplant slices and continue to bake for 5-15 more minutes. (Or longer if the pieces are thicker). Bake until the eggplant turns a deep red color and appears crispy. Reduce temperature and bake for longer if the eggplant is not crisp but browning excessively. Remove the slices from the oven and allow them to cool down a little. The more you cool it, the crispier it will become.
• Use right away on things like sandwiches or salads. You can also use it alongside or mix into scrambled tofu.
• Once the bacon has cooled, please place it in a container with a lid in the fridge for up to five days or the freezer for up to one month. To reheat bacon, heat a skillet on medium heat. Add a small amount of oil, and then cook the bacon until it is warmed.