Eggplant "Bacon"

Eggplant "Bacon"

Rated:
Recipe Rating: 2.93208
Serves 6 to 8
Try this vegetarian treat that mimics the smoky flavor and crisp texture of bacon. Serve for breakfast, use as a dipper for hummus, or make an ELT (eggplant “bacon,” lettuce and tomato) sandwich.
Ingredients: 
  • 1 large eggplant, about 1 pound
  • 1 1/2 teaspoon fine sea salt
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon low-sodium tamari
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground chipotle or smoked paprika
  • Canola spray oil
Method: 
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.

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.   

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 until eggplant is dry and golden brown, about 1 hour 30 minutes. Let cool before serving. (Eggplant will crisp upon cooling.) Store loosely covered at room temperature for up to 3 days.
Nutritional Info: 
Per Serving: Serving size: about 6 slices, 40 calories (10 from fat), 1g total fat, 80mg sodium, 8g carbohydrates, (2 g dietary fiber, 5g sugar), 1g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.