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Raw Eggplant Bacon
I'm no bacon expert, but one thing I can tell you for sure, this raw vegan eggplant bacon is delicious!
Category
Snack
Cuisine
Raw, Vegan
Tags
dairy-free, gluten-free, nut-free
Prep Time
20
minutes
Cook Time
1
hour
Drying time
12
hours
Total Time
1
hour
20
minutes
Makes
24
serves
Calories
21
kcal
Author
Nikki, Eating Vibrantly
Ingredients
1
large
eggplant / aubergine
, thinly sliced (lengthways)
1 1/2
tbsp
tamari
(30ml)
1 1/2
tbsp
maple syrup
or agave nectar (30ml)
1 1/2
tbsp
apple cider vinegar
(30ml)
1 1/2
tbsp
olive oil
(30ml)
1
tsp
Botanical Cuisine's mushroom & pepperberry sauce
1/4
tsp
sweet red paprika
1/8
tsp
chilli powder
pinch
black pepper
Method
Slice the eggplant thinly lengthways, using a mandolin or a sharp knife.
Mix remaining ingredients in a bowl, and add eggplant slices one a time, making sure to coat each slice thoroughly.
Leave to marinate in the fridge for 1-2 hours.
Spread eggplant slices on a dehydrator tray and dry for 12+ hours until crispy.
Preparation
Before: -
During: 20 mins
After: 1 hour marinating + 12-24 hours drying
Need: Mandolin slicer (optional), dehydrator
Nutrition Information
Serving:
5
g
;
Calories:
21
kcal
;
Carbohydrates:
1.9
g
;
Protein:
0.5
g
;
Fat:
1.5
g
;
Saturated Fat:
0.2
g
;
Polyunsaturated Fat:
0.2
g
;
Monounsaturated Fat:
1
g
;
Sodium:
86
mg
;
Fiber:
1
g
;
Sugar:
0.6
g