Eggplant "Bacon"
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 7.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 47.3 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.5 g
View full nutritional breakdown of Eggplant "Bacon" calories by ingredient
Introduction
Absolutely delicious and nutritious, this takes marinated, dried eggplant and puts it on a pedestal, perfect for pasta sauces and sandwiches. Absolutely delicious and nutritious, this takes marinated, dried eggplant and puts it on a pedestal, perfect for pasta sauces and sandwiches.Number of Servings: 25
Ingredients
-
160g eggplant, sliced into ¼” strips and halved (to make “skinny” bacon)
2 tbsp tamari
3 tbsp water
½ tbsp garlic powder
½ tsp maple extract (optional)
2 tbsp vinegar
2 tbsp Stevia in the Raw (or sugar)
½ tsp smoked paprika
½ tbsp black pepper
Dash liquid smoke
Tips
Dehydrating method: http://www.choosingraw.com/eggplant-bacon-raw-and-vegan
Low oven method: http://veganepicurean.blogspot.ca/2009/08/zucchini-bacon.html
Slightly higher oven method: http://www.wholefoodsmarket.com/recipe/eggplant-bacon
Directions
Place eggplant strips into a shallow dish.
Combine tamari, water, garlic powder, maple extract (if using), vinegar, stevia, paprika, pepper and liquid smoke. Pour over the eggplant.
Stir gently to coat slices evenly, cover and refrigerate overnight.
Dehydrate at 140 degrees F for approximately 8 – 16 hours, or until the slices are crisp.
--Or--
Preheat your oven to 200F. Line cookie sheets with parchment or SilPat.
Place the eggplant strips on the sheets in an even layer and place in the oven.
Turn and baste with marinade over each hour.
How long you cook the bacon will depend on how chewy you want the end result 3 ½ - 4 hours is typical.
--Or--
Preheat the oven to 250°F and place greased cooling racks on 2-3 rimmed baking sheets.
Arrange eggplant in a single layer on the racks.
Bake about 1 hour and 30 minutes, or until eggplant is dry and golden brown.
Let cool completely before serving. (Eggplant will crisp upon cooling.)
Store loosely covered at room temperature for up to 3 days.
Serving Size: makes 25 grams, NI is per gram with stevia
Number of Servings: 25
Recipe submitted by SparkPeople user JO_JO_BA.
Combine tamari, water, garlic powder, maple extract (if using), vinegar, stevia, paprika, pepper and liquid smoke. Pour over the eggplant.
Stir gently to coat slices evenly, cover and refrigerate overnight.
Dehydrate at 140 degrees F for approximately 8 – 16 hours, or until the slices are crisp.
--Or--
Preheat your oven to 200F. Line cookie sheets with parchment or SilPat.
Place the eggplant strips on the sheets in an even layer and place in the oven.
Turn and baste with marinade over each hour.
How long you cook the bacon will depend on how chewy you want the end result 3 ½ - 4 hours is typical.
--Or--
Preheat the oven to 250°F and place greased cooling racks on 2-3 rimmed baking sheets.
Arrange eggplant in a single layer on the racks.
Bake about 1 hour and 30 minutes, or until eggplant is dry and golden brown.
Let cool completely before serving. (Eggplant will crisp upon cooling.)
Store loosely covered at room temperature for up to 3 days.
Serving Size: makes 25 grams, NI is per gram with stevia
Number of Servings: 25
Recipe submitted by SparkPeople user JO_JO_BA.