It’s time for a classic raw food recipe!
Eggplant bacon, or aubergine bacon can be eaten as a savoury snack, crumbled into salads, or included in sandwiches.
I recommend making a raw BLT, with the eggplant bacon, this raw vegan zucchini bread, some cashew mayo / sour cream and some juicy lettuce and tomatoes.
This raw food sandwich bread also seems to go down well and makes a nice alliterative.
Although this recipe does require a dehydrator, you can do it on a low temperature in an oven. It will probably only take around 3 hours, but every oven is different. I have a video on how to use a dehydrator instead of an oven.
Tip: If you find the final product a little bitter, add in a step to salt the strips of eggplant and leave them for a few minutes to soften and release their liquid. You can then squeeze the water out and continue with the rest of the recipe.
Eggplant Bacon
Nutrition (For one serving)
Ingredients
- 1 aubergine (eggplant)
- 1 tbsp onion powder
- 1 tsp cumin
- ½ tsp garlic powder
- 2 tbsp tamari
- ¼ cup olive oil
- 1 tbsp maple syrup
- ½ tsp chipotle chili powder
- 1 tsp smoked paprika
- ½ tsp sea salt
Instructions
- Cut the aubergine lengthwise into quarters and then slice thinly using a mandoline.
- Prepare a marinade by whisking the remaining ingredients in a bowl.
- Marinate the aubergine slices for 10-15 mins.
- Lay out flat on a non-stick dehydrator tray and dehydrate until crispy, about 12 – 16 hours on 115F.
- The ‘bacon’ can be stored at room temp, in an airtight container, for about 1 month.
