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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 10.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 106.5 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.2 g

View full nutritional breakdown of RAW Eggplant bacon (facon) calories by ingredient
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RAW Eggplant bacon (facon)

Submitted by: MILLERSIMPSON

Introduction

Adapted from http://detoxdarling.com/recipe-raw-vegan-b
acon/ made with what I had around. I like it a lot - especially with a roma tomato sliced, drizzled with a honey-mustard dressing and sandwiched between two lettuce leaves. I might suggest that you adjust the sweetness to taste. Plan ahead need dehydrator time (24-36 hours).
Adapted from http://detoxdarling.com/recipe-raw-vegan-b
acon/ made with what I had around. I like it a lot - especially with a roma tomato sliced, drizzled with a honey-mustard dressing and sandwiched between two lettuce leaves. I might suggest that you adjust the sweetness to taste. Plan ahead need dehydrator time (24-36 hours).

Number of Servings: 40

Ingredients

    Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
    Avocados, California (Haas), .5 fruit without skin and seeds
    *365 Raw Agave Nectar, 2 tbsp
    *Bertolli Red Wine Vinegar, 1 tbsp
    *Apple Cider Vinegar, 1 tbsp
    *Alessi Balsamic Vinegar, 1 tbsp
    *1/8th tsp Paprika, 4 serving
    *Onion powder, .25 tsp
    Garlic powder, .25 tsp
    Pepper, red or cayenne, .125 tsp
    Pepper, black, 3 dash
    *Salt, Redmond Real Salt Sea Salt (1/4 tsp.), 8 serving


Directions

Peel the skin off the eggplant, then use a peeler to create the bacon "strips".

Mix all ingredients in a large container (consider using a food processor to puree everything except the Eggplant), I use a Gallon Plastic bag , and work onto the eggplant slices. Allow to marinate for min. 3 hours to overnight - taste and adjust salt/pepper.

Place slices directly onto the screen of your dehydrator sheets. This will completely fill a 4-tray Excalibur.
Set dehydrator at 105 for 18-30 hours.


Number of Servings: 40

Recipe submitted by SparkPeople user MILLERSIMPSON.






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