Eggplant Bacon

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.

Rate This Recipe
4.58 from 56 votes

Eggplant Bacon

A fun way to use eggplant (aubergine). Great in sandwiches or crumbled on salads.

Nutrition (For one serving)

Calories: 178kcalCarbohydrates: 13gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 803mgPotassium: 330mgFiber: 4gSugar: 7gVitamin A: 347IUVitamin C: 3mgCalcium: 27mgIron: 1mg


  • 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


  • 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.


Rate This Recipe
4.58 from 56 votes
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Russell James

Post by Russell James

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November 4th, 2019

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