Eggplant Bacon

Thin slices of smoky eggplant make a delicious alternative to bacon.
Yield 4-8 servings
Time 30 minutes
  • mandoline or very sharp knife
  • cookie sheet
  • parchment paper
  • spatula
  • plate
  • small bowl
  • ½ pound eggplant
  • cooking spray or oil
  • 2 T soy sauce
  • ½ t liquid smoke
Directions Preheat the oven to 425.

Trim the end of the eggplant, and if it is large, cut it in half lengthwise. Slice into 1/8-inch slices.

Put the parchment paper on the cookie sheet, then arrange the eggplant in a single layer. Lightly oil and bake for 8 minutes, until just starting to brown.

Flip each slice and bake another 3 minutes, until each slice is an uneven mix of colors, from pale to almost burnt. Transfer to a plate and set aside.

Lower oven to 350.

Combine soy sauce and liquid smoke in the bowl, then dip each piece of eggplant in it and place back on parchment paper.

Bake for 3 minutes, until hot.

Notes Eggplant bacon is best when eaten within a few hours, either for breakfast or as part of a BLT.

Appetite for ReductionAdapted from Isa Chandra Moskowitz’s Appetite for Reduction (read my review).

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Eggplant bacon