Crispy vegan bacon made with eggplant! Sliced eggplant is brushed with a smoky sauce and baked to perfection! A tasty, plant-based bacon alternative.
Recipe by: minimalistbaker.com
Crispy Eggplant “Bacon” Recipe
Servings: 14 slices
1 medium eggplant (you’ll only use half)
2 Tbsp avocado or olive oil
1 1/2 Tbsp tamari
1 Tbsp vegan Worcestershire (I like Annie’s brand, this one is GF!)
1 Tbsp maple syrup
2 tsp liquid smoke
1 tsp smoked paprika
1 pinch sea salt
1 pinch garlic powder
1/2 tsp freshly cracked black pepper (plus more for topping)
- Preheat oven to 225 degrees F (107 C) – turn to “convection bake” if you have it to speed cooking time. Line 1 large or 2 small baking sheet(s) with parchment paper (amount/size as original recipe is written // adjust if altering batch size).
- Slice an eggplant in half lengthwise and set one half aside for other uses (such as Baba Ganoush, Vegan Queso, or 1-Pot Pasta). Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.
- Use a sharp knife or mandolin to slice into very thin strips (resembling the size/shape of bacon). They should be thicker than paper thin – roughly 1/8th inch. Set aside. READ MORE