Eggplant Bacon
Ingredients
- 1 lb eggplant cut into 1/8 inch thick strips
- 1/4 cup soy sauce (or tamari if you’re gluten free)
- 1 teaspoon liquid smoke
- Cooking spray
Instructions
- Preheat oven to 425 F. Line 2 large baking sheets with parchment paper.
- Prep the eggplant while the oven is preheating. Eggplants vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into 1/8 inch thick circles. If using large eggplants, first cut in half lengthwise, then slice the halves into 1/8 inch thick halfmoons. Now what we’re going to do is bake it at a high temperature with just a bit of cooking spray oil, then let it cool, then give it smoky salty flavor and reheat.
- Cover baking sheets in parchment paper and spray lightly with cooking spray. Arrange eggplant pieces in a single layer and spray lightly once more. Place in oven and bake for about 8 minutes, keeping a close eye. Rotate pans about halfway through baking.
- Remove from oven and flip slices. They should be browning already, and if any are slightly burnt, don’t worry. Just move them to a plate to cool. Return remaining strips to the oven for about 3 minutes.
- Remove from oven. Eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking.
- Lower oven to 350 F. Mix soy sauce and liquid smoke together in a large bowl. Dip eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through. Serve! Keeps well for a few more hours, but definitely use these the day of.
Tried this recipe?Let us know how it was!
