Eggplant Bacon Lettuce + Tomato

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This started off with my friend tagging me in one of those viral Facebook videos and it happened to be about eggplant bacon. I was intrigued because...say what? I'm not a huge eggplant fan, and actually enjoy bacon, so if it weren't for the video I don't think I would have looked into it further. I did a little searching and found this recipe from The Minimalist Baker, but didn't have all of the ingredients (like tamari, liquid smoke, or maple syrup).

After some trial and error, I finally got them pretty crispy, especially on the edges, with a delicious flavor. It's amazing how much smoked paprika is pretty much bacon in a jar lol. I know the directions are longer than normal, but make sure to check em out because it can be kinda difficult getting them crispy at first.

Hope you guys enjoy! I suggest adding the bacon pieces to a sandwich or salad or something. They were good on their own, but are a nice way to subtly add some flavor to other dishes.

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Ingredients:

  • 1/2 eggplant
  • 2 tbsp. avocado or olive oil
  • 2 tbsp. Worcester sauce
  • 1 tbsp. soy sauce (I used an Asian teriyaki sauce)
  • 1 tbsp honey
  • 1 heaping tsp. Smoked Paprika
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • Pinch of garlic powder
     

Directions:

  • Pre heat oven to 250F and line baking sheet with wax paper
  • Mix all wet ingredients and dry spices together in a small bowl
  • Cut your eggplant in half (Save the other half for something fun like this Eggplant Hummus! You'll just halve everything else)
  • Cut the half in half again. Once you get a side that is to the width of your liking, it's time to slice.
  • This part can be kinda tricky because if you cut them too thin, they kinda just get soggy, but if you cut them too thick they won't get crispy.
  • My suggestion is to cut them edging on the thicker end, and you can always trim them down. Minimalist Baker suggests 1/8" slices, but I can't envision that haha, so thicker than paper thin, but not nearly 1/4".
  • Once you have your slices, line them on the baking sheet.
  • If you have a marinading brush, use that, (I used a rubber spatula) and brush each slice with the marinade mixture
  • Top with salt and pepper
  • Bake for about 25-30 minutes keeping an eye on them
  • Even at the end of the 30 minutes, my pieces weren't that crispy, so I broiled them at the end.
  • If you need to broil, keep an eye on them because they can burn quickly.
  • I would broil on low so they crisp up slowly instead of burning
  • Once somewhat crispy, take out and let cool. They tend to crisp up more once you take them out of the heat
  • Yay, you're done! Place on your fav BLT sandwiches and enjoy :)
     

My "ELT":

  • 2 Food For Life Baking sprouted bread slices toasted
  • Primal Kitchen Avocado Oil Mayo
  • Tomato slices
  • Lettuce leaves
  • This eggplant bacon
  • A little rosemary to season!