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Eggplant "Bacon"

Serves 6 to 8
Time 3 hr 50 min
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.

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.
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  • 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