A 30/10 Recipe...

Eggplant Bacon

RECIPE SUMMARY

 

Eggplant Bacon

Makes 2 Servings: Counts towards 1½ cups Vegetables, 1 tablespoon Oil

 

INGREDIENTS

 ½ Medium Eggplant
 2 tablespoons Olive Oil
 2 tablespoons Tamari
 1 tablespoon Walden Farms Pancake Syrup
 2 teaspoons Liquid Smoke
 1 teaspoon Smoked Paprika
 ¼ teaspoon Garlic Powder
 Salt & Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 250ºF.

2

Start by cutting the ends off of the eggplant and then cut in half lengthwise. Then cut in half one more time lengthwise until you have about the same size as bacon.

3

Using a mandolin, slice the eggplant into about 1/8” thick slices. 1 medium eggplant should make about 15 slices total.

4

In a small bowl, whisk together the olive oil, tamari, pancake syrup, liquid smoke, and seasonings.

5

Line 2 baking sheets with parchment paper.

6

Using a basting brush, coat each piece of eggplant on both sides with the mixture and place on the parchment paper without overlapping the pieces.

7

Bake for 2 hours until the eggplant becomes crisp. Remove from the oven and let cool for about 5 minutes (the eggplant will continue to crisp up during this time)

8

Serve!

 

Ingredients

 ½ Medium Eggplant
 2 tablespoons Olive Oil
 2 tablespoons Tamari
 1 tablespoon Walden Farms Pancake Syrup
 2 teaspoons Liquid Smoke
 1 teaspoon Smoked Paprika
 ¼ teaspoon Garlic Powder
 Salt & Pepper, to taste

Directions

1

Preheat the oven to 250ºF.

2

Start by cutting the ends off of the eggplant and then cut in half lengthwise. Then cut in half one more time lengthwise until you have about the same size as bacon.

3

Using a mandolin, slice the eggplant into about 1/8” thick slices. 1 medium eggplant should make about 15 slices total.

4

In a small bowl, whisk together the olive oil, tamari, pancake syrup, liquid smoke, and seasonings.

5

Line 2 baking sheets with parchment paper.

6

Using a basting brush, coat each piece of eggplant on both sides with the mixture and place on the parchment paper without overlapping the pieces.

7

Bake for 2 hours until the eggplant becomes crisp. Remove from the oven and let cool for about 5 minutes (the eggplant will continue to crisp up during this time)

8

Serve!

Eggplant Bacon

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