Eggplant Bacon

By Jamie Mieuli
POPSUGAR Photography | Jamie Mieuli
POPSUGAR Photography | Jamie Mieuli

Eggplant Bacon

Cook Time40 minutes
Yield14 slices
Calories28

Adapted from Minimalist Baker

INGREDIENTS

  • 1/2 medium eggplant
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. tamari
  • 1 tbsp. vegan worcestershire
  • 1 tbsp. maple syrup
  • 2 tsp. liquid smoke
  • 1 tsp. smoked paprika
  • Pinch sea salt
  • Pinch garlic powder
  • 1/2 tsp. freshly cracked black pepper, plus more for topping

INSTRUCTIONS

  1. Preheat oven to 225ºF.

  2. Line a large baking sheet with parchment paper.

  3. Slice an eggplant in half lengthwise and set one half aside. Cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.

  4. Slice into 1/8-inch-thick strips and set aside.

  5. Combine oil, tamari, worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper in a small mixing bowl.

  6. Use a brush to coat both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet and sprinkle with more black pepper.

  7. Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. If needed, increase heat to 250ºF at the end if not crisping up.

  8. Remove from the oven and let cool slightly. It will crisp up the more it cools.

  9. Eat immediately.