Recently a friend posted a recipe for Eggplant Bacon. Now being the bacon snob that I am, my initial reaction was yeah right, nothing could take the place of heavenly pork bacon, not even turkey bacon which I begrudgingly eat from time to time, to be healthyish! Lets face it, some things you just cannot replicate no matter how close you get. Having said that, I decided to give it a try. I created a version that I felt would not only look close to pork bacon, but would hit the same flavor points.
The verdict? Pretty damn good! Now I am not going to sit here and convince you it is the same as bacon, but I will say this, it is a pretty damn good Vegan hack! I love eggplant anyway, so this was perfect. I made mine into an elegant ELT, and it was so delish! I am planning to slip this one in and see if I can trick my kids! That will truly be the ultimate test, because my kids love bacon and they love eggplant, so I think they will be ok with this healthier hack as long as I don’t forgo their beloved bacon permanently.
I hope you give this a try, You may not be ready for a full on Vegan lifestyle, as I personally have tried it and cannot make the commitment but if you do one or two meals a week, you are already making a difference to your overall healthy and well-being and you don’t have to sacrifice taste!
A healthy vegan hack, that's, easy, healthy and delicious!
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 1 half eggplant, peeled and thinly sliced
- 1 tbsp. of sweet paprika (if you are not using the Applewood Smoked Sea salt use the smoky Paprika.
- 1 1/2 tsp. of Applewood Smoked Sea Salt
- 2 tsp. of Liquid smoke
- 1 tbsp. of pure maple syrup
- 1 1/2 tsp of soy sauce or Tamari (Tamari is a Japeneese soy sauce that is fermented, contains less wheat, is less saltier than soy sauce, and is a bit thicker)
- 1 1/2 tbsp. of EVOO
- Cracked black pepper Kosher salt to taste
- Preheat oven to 275°. Line a large sheet pan with parchment paper.
- Peel and slice eggplant into thin strips. Sprinkle with a tiny bit of Kosher salt, front and back. In a large bowl combine all of the ingredients. Mix well.
- Brush mixture on both sides of eggplant. Place in oven for 25 -30 minutes, or until crispy, slightly dried and looks like bacon. Remove from oven, place on baking rack to cool. When cool enough to handle use in sandwiches or with eggs as a breakfast meat substitute. Devour.