Try this vegetarian treat that mimics the smoky flavor and crisp texture of bacon. Serve for breakfast, use as a dipper for hummus, or make an ELT (eggplant “bacon,” lettuce and tomato) sandwich.
Special Diets:
Ingredients
Method
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 until eggplant is dry and golden brown, about 1 hour 30 minutes. Let cool before serving. (Eggplant will crisp upon cooling.) Store loosely covered at room temperature for up to 3 days.
Nutritional Info
Serving Size
about 6 slices
Calories
40
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.