Eggplant “Bacon”

October 22nd, 2012


Let’s be real folks, just about everyone loves the taste and smell of bacon! But who needs all that fat and calories. Well hold on to your hats, because believe it or not, I’ve come up with a healthy mouth watering version, that taste amazing and the aroma is spectacular. It’s got crunch, snap and it’s meat-free! It’s made from eggplant and it’s a whole lot healthier and obviously a whole lot more animal friendly, than the bacon most of us are accustomed to! Eggplant is loaded with vitamins, minerals, and antioxidants, it’s a good source of fiber, and it is incredibly low in calories.  So, my friends, you can add bacon to your breakfast plate, your sandwiches, or anywhere else you like; just use my eggplant bacon recipe, stack it high and dig in!


Eggplant Bacon

1 large eggplant, thinly sliced

Eggplant Marinate

1 teaspoon Himalayan pink salt

1 teaspoon chipotle chili peppers

1/2 teaspoon coriander

1/8 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon cumin

3 tablespoons maple syrup

3 tablespoons nama shoyu

3 tablespoons apple cider vinegar

1/2 teaspoon liquid smoke


Procedure for eggplant bacon

Using a mandolin, cut long thin slices of the eggplant. (I like to leave the skin on; for this gives the edges of the eggplant “bacon”  a fried look.)

Blend all marinate ingredients together. Place sliced eggplant and marinate together in a large container and work the marinate into the eggplant slices. Allow to marinate for 3 hours or more. Longer is always better.

Drain liquid from slices and place marinated eggplant onto the teflon  sheets in your dehydrator trays. Set at 105 degrees F for  8 hours. Then remove eggplant bacon strips from teflon sheet, place directly on rack and continue to dehydrate on 105 degrees F for 12-16  hours or until eggplant bacon is crisp.

Store in airtight container in the fridge. Lasts up to 4 months.

Tip: How to use your oven as a dehydrator, here’s how:

Turn your oven on to the lowest setting and wait about 10 minutes for it to heat up.
Stick a thermometer in your oven and test things out. If the temperature is 115 degrees or less, you’ve got yourself a dehydrator.

If the temperature of your oven is too warm, try propping the door open about 6 inches and check the temperature again.  If it’s 115 degrees or less, you are in business!

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Recipe and photo by Chef Tina Jo


One Response to “Eggplant “Bacon””

  1. Sounds delicious. Thanks for sharing!

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