Eggplant “Bacon”

This year we added eggplants to  our garden, I haven’t really used eggplants in any of our recipes, so I started to look for some ideas.  Thanks to google it was quick and easy to find someone who tried this.

  • 1 large eggplant, about 1 pound
  • 1 1/2 teaspoon fine sea salt
  • 1/4 cup packed brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon reduced-sodium tamari
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground chipotle or smoked paprika
  • Canola spray oil
Cut eggplant lengthwise in quarters. Slice each quarter lengthwise as thinly as possible (1/8 to 1/4 inch) and place in a large colander. Sprinkle evenly with salt and let sit for 1 hour to draw out moisture. Rinse, drain and pat dry.  

In a shallow baking dish, combine 1/4 cup water with sugar, vinegar, oil, tamari, paprika and chipotle. Add drained eggplant and let marinate 1 hour, stirring several times.  

Preheat the oven to 250°F. Fit 2 racks into 2 large rimmed baking sheets. Oil the racks lightly with spray oil. Place eggplant slices on the racks in a single layer. Bake about 1 hour and 30 minutes, or until eggplant is dry and golden brown. Let cool before serving. (Eggplant will crisp upon cooling.) Store loosely covered at room temperature for up to 3 days.

Nutritional Info: 
Per Serving: Serving size: about 6 slices, 40 calories (10 from fat), 1g total fat, 80mg sodium,8g carbohydrates, (2 g dietary fiber, 5g sugar), 1g protein.

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