Eggplant “Bacon”
This crunchy and flavorful eggplant "bacon" is a great replacement for traditional bacon. And the investment in cooking time is definitely worth it. It tastes great on the Plant Based Vegan BLT.
- 1 large eggplant
- 3 medjool dates
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp Bragg's liquid aminos
Preheat oven to 225 degrees F. Slice eggplant lengthwise into long pieces about 1/4 inch thick.
You can use a mandolin to get an even cut at the thickness you'd prefer. For a shorter cooking time, cut into thinner slices.Place slices on a baking sheet lined with parchment paper.
You can also use a dehydrator, in which case you would line the slices up on the dehydrator trays.Add the remaining ingredients to a blender and blend until smooth to make the sauce.
Using a basting brush (or a spoon if you don't have one), brush 1/2 of the sauce on the eggplant on the side facing up. You will use the other 1/2 later to brush the other side.
Put eggplant slices in the oven and bake for 3 hours.
- Remove eggplant from oven and flip the slices over. Brush with remaining sauce.Do the same if using a dehydrator.
Return eggplant slices to the oven and bake for another 1 to 2 hours until dry and crispy (and depending on your desired level of crunchiness).
These eggplant "bacon" slices are excellent on the Plant Based Vegan BLT.
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