Filed Under: bacon, bacon recipe, Food, gluten free, gluten free recipe, healthy food, healthy recipe, Recipe, side dish, snack idea, the first mess cookbook, veggie sides

Eggplant Bacon

We just can't get enough of bacon, especially if we can eat in a healthier way.

May 9th, 2017

From: The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons , by Laura Wright, published by Penguin Random House Canada

When you think about eggplant's lush, meaty texture, this preparation seems like a natural progression. The flesh is quite absorbent, so it takes on the smoky-sweet lacquer here quite well.
4 as a side
  • 1 large eggplant
  • 1 tbsp (15 mL) sea salt
  • 1 tbsp (15 mL) virgin olive oil
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tsp (5 mL) smoked paprika
  • 1/2 tsp (2 mL) gluten-free tamari soy sauce
  • 1/2 tsp (2 mL) mellow or light miso
  • freshly ground black pepper, to taste
  1. Preheat the oven to 400°F (200°C). Set a cooling rack on top of a parchment-lined baking sheet.

  2. Cut off both ends of the eggplant. Then, with the cut bottom end flat on the cutting board, cut the eggplant down the middle. Lay each half, cut side down, on the board, and slice into ¼-inch (5 mm) strips.

  3. In a large colander, layer the eggplant strips, sprinkling liberally with sea salt as you go. After you finish the layering, let the eggplant sit for 15 minutes. I usually set the colander over a plate or in the sink to collect the liquid escaping the eggplant.

  4. Rinse the eggplant thoroughly. Towel-dry the pieces of eggplant, and arrange them on the rack-fitted baking sheet.

  5. In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, smoked paprika, tamari, and miso. Brush half of this mixture onto the eggplant strips. Season the eggplant with black pepper.

  6. Slide the baking sheet into the oven and roast for 20 minutes. Remove the eggplant and use tongs to carefully flip over all the strips. Brush the remaining half of the oil and maple syrup mixture onto the exposed side of the eggplant.

  7. Season the eggplant with black pepper once more. Roast the eggplant for another 15 minutes or until you start seeing some crisped edges.

  8. Serve eggplant bacon hot.

Eggplant Bacon
Copyright © 2017 Laura Wright

Leave a Reply

Your email address will not be published.