Let me start by stating the fact that I am not a fan of eggplant. Seems weird that I’m posting a recipe that includes eggplant then, right? Well, I may have found (and tweaked) a recipe for the only way I will eat eggplant. Enter, eggplant bacon. This is the perfect eggplant recipe for people who don’t like eggplant. Believe me when I say that – I’ve tried a lot of them!
Since transitioning into a more plant-based diet over the last year or so, I’ve found that eggplant keeps coming up as an alternative in recipes to meat. But, no matter how many recipes I’ve tried, I can never bring myself to enjoy what I’ve made. It’s just the way it is.
Well, the other day, I took my four year old grocery shopping with me. When we were in the produce section, she informed me that she wanted to get an eggplant. “Mommy, look, un berenjena. I want one.” (She’s bilingual and berenjena is Spanish for eggplant). Knowing that she wouldn’t eat it, I figured I would humor her and see what I could come up with this time around.
After a bit of research, I found what I thought was a perfect option – eggplant bacon. I no longer eat pork, and sometimes I do miss bacon. Now, I knew that this recipe would not actually taste like bacon, but I figured I’d give it a shot to see if it could be a passable replacement, and you know what? It totally was!
After I made it and tried it, I instantly found myself wanting another piece, and another, and another. And that’s when I knew that I had found a great recipe. Never in all my recipe testing of eggplant recipes have I ever felt the need to eat more than one bite. I’d call that a success!
This is a great option for anyone that is trying to stick with more of a plant-based diet, or people that are big fans of eggplant. This recipe hits all of the flavor notes of actual bacon, and in my opinion, is the best way to eat eggplant. It comes out of the oven with a chewy, yet slightly crispy texture that will definitely leave you wanting more.
Ingredients:
- 1 medium eggplant (half)
- 2 Tbs olive oil
- 1.5 Tbs soy sauce
- 1 Tbs worcestershire sauce
- 1 Tbs maple syrup
- 2 tsp liquid smoke
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cracked pepper
Directions:
- Preheat over to 250. Line a baking sheet with parchment paper.
- Slice the eggplant in half, and set aside one half. Slice the remaining half down the center lengthwise. Use a mandolin or sharp knife to slice very thin slices (1/8″).
- Mix together remaining ingredients in a small bowl. Use a brush to cover both sides of the eggplant.
- Bake for 30-35 minutes until the eggplant is dark in color and looks dry and slightly crispy.
- Use “bacon” on sandwiches, salads, or along side your toast or eggs.
