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Eggplant ?Bacon?

Eggplant ?Bacon? Categories: Vegetables|Breakfast|Snacks
Nb persons: 0
Yield: 2-3 servings
Preparation time:
Total time:
Source: Diet, Dessert and Dogs (

These strips would work really well on a pizza or other savory dish (such as an ?ELT? sandwich?yum!). The slow-cook method allows the strips to dry out just enough that they retain a bit of chewiness in the center and crisp up on the edges. If you?ve got more time, try cooking them longer, but at an even lower temperature to maintain an even crispness throughout.
    2 Tbsp (30 ml)  soy sauce, or tamari
    1 medium  eggplant, peeled and then cut in rectangular strips about 1/8? (3 mm) thick (cut them the full length of the eggplant)
    1/4 tsp (1 ml)  smoked paprika
    1/4 tsp (1 ml)  garlic powder, (be sure it?s not garlic salt, or the strips will be mega-salty!)
    5-10 drops  stevia liquid, to your taste
    1 Tbsp (15 ml)  extra virgin olive oil, preferably organic
    1/4 cup (60 ml)  water
    1 Tbsp (15 ml)  minced red onion, (or grate it on the smallest holes of a box grater)

Preheat oven to 325F (165C). Line a rimmed cookie sheet with parchment.

In a square glass pan, mix together the Bragg?s, paprika, garlic powder, stevia, oil, water and onion; whisk well to create a marinade. Lay the strips in the marinade, turning each one over once to coat on both sides. Allow to sit at least 20 minutes or up to an hour, turning the stips over once or twice.

Remove the strips from the marinade (you will have some liquid left in the pan?hold on to it for later) and lay them in a single layer on the parchment. Bake for 25 minutes, then remove from pan and brush with any extra marinade. Return to the oven for another 25 minutes; remove from the pan, turn the strips over, and brush with any leftover marinade (you will have enough marinade for 3-4 brushings).

Repeat the cycle once more (a total of 25-50 more minutes), watching the strips carefully so that they become crisp and browned without burning. If some of the strips begin to brown too much, remove them from the cookie sheet and continue to bake the others until they are all ready.

Makes 2-3 servings. Best eaten immediately.

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