Eggplant Bacon 3 Ways
This savory smoky eggplant bacon can be made 3 different ways and to different degrees of crispiness.
Servings: 4 (about 30 slices)
Calories: 128kcal
Ingredients
- 1 eggplant, sliced ⅛" - ¼" thick
Marinade
- ¼ cup low sodium gluten free tamari
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- 2 teaspoons paprika
- 1 tablespoon + 1 teaspoon liquid smoke
- 1 tablespoon olive oil
Instructions
- If baking, preheat oven to 300°F.
- Mix all the marinade ingredients and marinate sliced eggplant for at least 30 minutes in a large shallow dish.
- Frying: Fry until browned on each side, about 5 minutes total. Baking: Bake at 300°F for 25-35 minutes (depending upon thickness), or until crispy. Watch eggplant because it burns easily! Dehydrating: Place eggplant strips on a Teflon lined dehydrator sheet. Dehydrate at 110°F for 3 hours, or until crispy.
Notes
- If you prefer a crispier texture, slice it ⅛" thick.
- If you just want it crispy on the edges (my preference), slice it to ¼" thick.
- If you're baking it, you have to watch it closely - it burns easily.
- If you bake or dehydrate it, it will be crispy and last longer, like jerky. Store in an airtight container in the pantry.
- If you bake or dehydrate it, peel it for the best texture. If you are frying it, there's no need to peel it.
Nutrition
Calories: 128kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 826mg | Potassium: 371mg | Fiber: 3g | Sugar: 16g | Vitamin A: 520IU | Vitamin C: 2.6mg | Calcium: 35mg | Iron: 0.8mg
