Eggplant "bacon"From jo_jo_ba 1 year ago
- 160g eggplant, sliced into ¼” strips and halved (to make “skinny” bacon) shopping list
- 2 tbsp tamari shopping list
- 3 tbsp water shopping list
- ½ tbsp garlic powder shopping list
- ½ tsp maple extract (optional) shopping list
- 2 tbsp vinegar shopping list
- 2 tbsp Stevia in the Raw (or sugar) shopping list
- ½ tsp smoked paprika shopping list
- ½ tbsp black pepper shopping list
- Dash liquid smoke shopping list
How to make it
- Place eggplant strips into a shallow dish.
- Combine tamari, water, garlic powder, maple extract (if using), vinegar, stevia, paprika, pepper and liquid smoke. Pour over the eggplant.
- Stir gently to coat slices evenly, cover and refrigerate overnight.
- Dehydrate at 140 degrees F for approximately 8 – 16 hours, or until the slices are crisp.
- Preheat your oven to 200F. Line cookie sheets with parchment or SilPat.
- Place the eggplant strips on the sheets in an even layer and place in the oven.
- Turn and baste with marinade over each hour.
- How long you cook the bacon will depend on how chewy you want the end result 3 ½ - 4 hours is typical.
- Preheat the oven to 250°F and place greased cooling racks on 2-3 rimmed baking sheets.
- Arrange eggplant in a single layer on the racks.
- Bake about 1 hour and 30 minutes, or until eggplant is dry and golden brown.
- Let cool completely before serving. (Eggplant will crisp upon cooling.)
- Store loosely covered at room temperature for up to 3 days.
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