A healthier and cruelty-free version of normal bacon, this aubergine bacon is great for when you’re craving something crunchy, smoky, and salty. Add it to sandwiches, have it with your cooked breakfast, or crumble up into bits and top salads or soups.
This recipe requires you to slice an aubergine very thinly; I used a vegetable peeler. Also, these bake on a very low temperature and need to be watched closely so they don’t burn.
Use tamari instead of soy sauce to make this gluten free.
I hope you have fun with this and please comment if you try. Thanks!
Crispy, salty, smokey, and yummy. Add to sandwiches, salads, or soups.
- 1 aubergine, thinly sliced
- 1 Tbsp olive oil
- 2 Tbsp soy sauce
- 1 Tbsp maple syrup
- 1 tsp liquid smoke
- 1 tsp tomato paste
- 1 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp salt
Preheat oven to 110C/230F.
Whisk all ingredients (except aubergine) in a bowl.
Brush each side of each slice of aubergine with the mixture.
Place on a baking tray, lined with baking paper.
Bake for approximately 20 minutes, watching closely and turning half way.