changes: substituted soy sauce for tamari, left out liquid smoke, added smoked bacon sea salt (original recipe posted below)
ingredients list:
- half of 1 medium eggplant
- 2 tbsp avocado or olive oil
- 1 & 1/2 tbsp tamari
- 1 tbsp Worcestershire
- 1 tbsp maple syrup
- 2 tsp liquid smoke
- 1 tsp smoked paprika
- pinch sea salt
- pinch garlic powder
- 1/2 tsp fresh cracked black pepper, plus more for topping
to make:
preheat oven to 225 degrees F. line 1 or 2 baking sheets with parchment paper.
cut the 1/2 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 or bacon). they should be about 1/8 inch. set aside.
make sauce by adding oil, tamari, Worcestershire, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper in a small bowl, and whisk to combine. use a brush to brush both sides of the eggplant slices with sauce, and arrange in a single layer on the parchment-lined baking sheet(s). sprinkle with more black pepper.
bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. if needed, increase heat to 250 F if it's not crisping up. remove from oven and allow to cool slightly. can be stored in fridge up to 5 days or freezer up to 1 month, if not using immediately.
result:
this was just not our thing. the flavor was off, and i couldn't bring myself to eat much of it. i certainly wasn't expecting it to be a miracle substitute for bacon, but whatever the odd flavor was in this i just couldn't get past. my intent was a healthy substitute for the B in BLT, but somethings just shouldn't be messed with i suppose.
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