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| Eggplant Bacon |
"Sweet 'n smoky bacon eggplant slices baked in crispy little strips. The process is easy... Great to add as a bacon replacement to pretty much everything (BLT, club sandwich, etc). You can break into little pieces and add to a spinach salad, Caesar salad, on baked potatoes, or in soup!"
Ingredients :
- Marinade:
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons barbeque sauce
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 4 drops liquid smoke
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- 1 dash cayenne pepper (optional)
- 1 Chinese eggplant, sliced very thinly lengthwise
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 6H25M |
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- Mix soy sauce, barbeque sauce, 1 tablespoon olive oil, maple syrup, liquid smoke, paprika, chili powder, and cayenne pepper in a shallow dish. Add eggplant; turn to coat each slice evenly.
- Marinate eggplant in the refrigerator, 6 to 12 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Cook eggplant slices until browned, about 5 minutes per side.
- Arrange eggplant slices on a baking sheet; sprinkle brown sugar on top.
- Roast in the preheated oven, checking frequently, until dark brown, 5 to 8 minutes.
Notes :
- Substitute ketchup for the barbeque sauce if desired.
- Substitute honey for the maple syrup if desired.
- If you want crispier slices, turn on the broiler after roasting.
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