Eggplant Bacon

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower in calories and has a similar sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are gluten-free and lower in sodium.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds a similar umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Slice the eggplant using a mandolin, vegetable peeler, or sharp knife.

Place the sliced eggplant in a large bowl and sprinkle liberally with salt to remove excess water and bitterness.

Let the salted eggplant sit for about 2 hours.

After 2 hours, rinse the eggplant and squeeze out the excess water with your hands.

In a bowl, combine garlic, coconut nectar, apple cider vinegar, cumin, liquid smoke, sage, onion powder, and a little black pepper.

Add olive oil to the mixture and stir well.

Transfer the marinated eggplant into a Ziploc bag for better marination.

Let the eggplant marinate for a while.

Spread the marinated eggplant strips on a Teflex sheet.

Place the Teflex sheet in a dehydrator set to 115°F for 12 hours.

For crispier bacon, set the dehydrator for 14 hours.

Check on the eggplant bacon periodically during dehydration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens