Eggplant "Bacon"

Eggplant "Bacon"

Crisp, chewy and smoky, this eggplant “bacon” is worth making even if you eat the real thing. Try it with eggs, in a BLT, or as a veggie burger condiment. Instead of a traditional globe eggplant, you could also use two straight Japanese eggplants (7 oz/210 g each) and slice them whole lengthwise.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) tamari soy sauce
1 tbsp (15 mL) vegan Worcestershire sauce
1 tbsp (15 mL) pure maple syrup
1 tsp (5 mL) liquid smoke
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) freshly ground black pepper
1 straight (i.e. not curved) eggplant, 1 lb (500 g)

Directions:

Preheat oven to 250°F (120°F). Line 2 large baking trays with parchment paper.

In a small bowl, whisk olive oil, tamari soy sauce, Worchestershire sauce, maple syrup, liquid smoke, smoked paprika and pepper.

Trim and discard eggplant stem. Cut lengthwise into even quarters. Using a mandoline, carefully slice eggplant lengthwise about 1/8 inch (3 mm) thick. Place slices on prepared trays (save trimmings for another use). Brush both sides of sliced eggplant with marinade. Bake for 30 minutes. Flip eggplant and bake another 30 minutes. Flip again and bake until deep brown and crisp—they will crisp up further as they cool—10 to 20 minutes more.

Remove from oven. Let cool 15 minutes. Serve immediately, or store uncovered at room temperature for up to 2 hours.

Makes 20 to 24 slices