As I’ve said in the past, bacon is so universally beloved that even people who don’t eat pork want to eat bacon. There are some store bought options that aren’t too bad, but if you want something a little more natural, here’s a recipe showing how to make vegan bacon out of eggplant. I like eggplant – especially eggplant parmesan – but this recipe is really nothing like bacon. Still, if youre craving something salty, smokey, crispy on the edges and a bit chewy in the middle, this eggplant bacon should work for you. It doesn’t taste like bacon, but it’s not bad on a sandwich.
Video by DIYVeganTV
All you need is one eggplant, olive oil and some seasonings to make your own crispy-on-the-outside, tender-in-the-middle eggplant bacon. It’s slightly sweet with a smoky kick. A great addition to sandwiches or breakfasts, it is a versatile addition to recipes. For example: you can wrap the strips around figs before baking for an amazing appetizer!
1 medium eggplant, sliced into strips
1-2 generous pinch salt
1 pinch pepper
1 tbp smoked paprika
generous drizzle olive oil (about 1/2 cup)
extra oil for pans
Preheat oven to 375°F. Toss the eggplant strips with the seasonings until evenly coated. Add the oil and toss to coat. Transfer to oiled or paper-lined baking sheets, being sure not to overlap.
Bake for about 15 minutes until crisp on one side. Then flip to other side and bake another 15 minutes or until crisp. Serve immediately or store between wax paper sheets in a tightly-sealed container for up to 2 weeks, refrigerated.
To reheat, crisp in toaster oven or hot pan for 30 seconds.