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.
Video
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Winner winner chick’n dinner. Best eggplant bacon I’ve ever had. I haven’t even taken the first batch out the dehydrator yet but had a little sample and I’ve already added eggplant to my grocery list so I can have it on hand at all times. You are remarkable.
Thanks! It’s a keeper for sure.
I just made this and it is so good! Such a great flavor and crunch. I love it by itself and in my salad. Great recipe!
I just made this recipe last night and got to try it this morning. It is so good! The taste and texture is amazing! Definitely making this again!
Fantastic! It’s definitely a winner 🙂
What temperature in the oven is considered low?
You’re aiming to get as close to 116F (47C).
I have a video about this: How to Dehydrate in an Oven
What size eggplant? And do you use the center with the seeds or do you cut them out? Is it better to use the narrow Asian eggplants or just the regular ones?
Thanks.
Just a regular medium size eggplant. If you take a look at the video you’ll see the size and also that you can use the centres with the seeds, no problem.
You could also use the Asian ones and cut them differently to use.