As i wrote in my previous post, HERE. I tried making eggplant bacon however the result was not what i wanted or expected – burnt and a little too salty….. I mean, i know that is how some people like their bacon, but it was not what i wanted, haha.
So i decided to try the recipe again and see if i could make it better, and this time it turned out alot better!!
Marinade and thinly sliced eggplant is key to making this recipe!!
1 small eggplant, or half 1 large eggplant
2 tbs soy sauce
2 tsp liquid smoke
1-2 tsp mustard
1 tbs maple syrup
(If you have, adding some vegan brown sauce could also be included!)
Begin by halving the eggplant and then cut into small bacon shaped pieces. If you have a mandolin, i recommend using that. Otherwise, try to cut the eggplant as thin as you can (be careful to not cut yourself!!).
In a bowl mix together all the sauce ingredients. Place the eggplant pieces into the sauce and allow to marinate for c.a 30 minutes (Note, you can skip this step, but more of the flavour is absorbed if you let it marinate!)
Preheat oven to c.a 180 degrees celsius.
Line 1-2 baking pans with parchment paper.
When the eggplant has done marinating, place the pieces on the baking tray (make sure there is space between the pieces). And then bake in the oven c.a 35-45 minutes, turning the pieces over 1-2 times during the cook time. Time will vary depending on your oven settings, also depending on how thick the pieces are. So i recommend you just check on them every 15-20 minutes and take out of the oven when crispy.