While I don't crave bacon flavours like some people out there, I have to admit I do enjoy having a savoury, portable snack on hand for long car rides or when I'm stuck late at school. With a dehydrator (and a plethora of produce) at my disposal now, I wanted to see if I could make a sweet and salty "jerky" out of our delicious heirloom eggplants. I wound up cobbling together three other recipes, plus my own taste preferences, to come up with this snack. It's flavour-rich enough that you don't have to eat many on their own to be satisfied, plus they make excellent mix-ins for roasted breakfast potatoes and onions or topping a zesty Caesar salad.
Makes ~25 grams, NI is per gram with stevia
160g eggplant, sliced into ¼” strips and halved (to make “skinny” bacon)
2 tbsp tamari
3 tbsp water
½ tbsp garlic powder
½ tsp maple extract (optional)
2 tbsp vinegar
1-2 tbsp Stevia in the Raw (or brown sugar) - use the higher amount for "breakfast" bacon
½ tsp smoked paprika
2 ½ tsp black pepper
Dash liquid smoke
salt, to taste
- Place eggplant strips into a shallow dish.
- Combine tamari, water, garlic powder, maple extract (if using), vinegar, stevia, paprika, pepper and liquid smoke. Pour over the eggplant.
- Stir gently to coat slices evenly, cover and refrigerate overnight.
- Dehydrate at 140 degrees F for approximately 8 – 16 hours, or until the slices are crisp.
- Preheat your oven to 200F. Line cookie sheets with parchment or SilPat.
- Place the eggplant strips on the sheets in an even layer and place in the oven.
- Turn and baste with marinade over each hour.
- How long you cook the bacon will depend on how chewy you want the end result 3 ½ - 4 hours is typical.
- Preheat the oven to 250°F and place greased cooling racks on 2-3 rimmed baking sheets.
- Arrange eggplant in a single layer on the racks.
- Bake about 1 hour and 30 minutes, or until eggplant is dry and golden brown.
- Let cool completely before serving. (Eggplant will crisp upon cooling.)
- Store loosely covered at room temperature for up to 3 days.
Amount Per Serving
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 47.3 mg
Total Carbs: 1.4 g
Dietary Fiber: 0.4 g
Protein: 0.5 g
1. Dehydrating method: http://www.choosingraw.com/eggplant-bacon-raw-and-vegan
2. Low oven method: http://veganepicurean.blogspot.ca/2009/08/zucchini-bacon.html
3. Slightly higher oven method: http://www.wholefoodsmarket.com/recipe/eggplant-bacon