I have been wanting to try my hand at making vegan bacon. The first time I had the oven to hot – way to hot. So this time I made the necessary adjustments and I am very pleased. The marinade is phenomenal. I am already trying to think of other things to make with the marinade. It is that good and it only has 5 ingredients. All which I already had in my pantry. It is a good thing to have a stocked pantry.
This eggplant bacon is so good that we started to eat it right off of the baking sheet. I almost did not get any pictures. Hopefully I will have some leftover to make a Focaccia EBLTA.
- 1 medium eggplant
Using a mandolin slice the eggplant into strips. Set aside. Trim off any pieces that have a lot of seeds.
Preheat oven to 300 degrees.
- 1/4 c coconut aminos
- 1 tsp liquid smoke
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoke paprika
Combine all marinade ingredients into a measuring cup and whisk. Pour marinade into a baking dish. Soak eggplant in marinade for a few minutes.
Line baking sheet with parchment paper or a silicone mat. Lay eggplant strip onto prepared baking sheet.
Bake eggplant for 20 minutes. Turn eggplant strips over and brush with marinade. Bake for an additional 20-25 minutes.
Serve. Eat. Enjoy.