Raw Eggplant Bacon
I'm no bacon expert, but one thing I can tell you for sure, this raw vegan eggplant bacon is delicious!
Makes 24 serves
Calories 21kcal
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: 5g; Calories: 21kcal; Carbohydrates: 1.9g; Protein: 0.5g; Fat: 1.5g; Saturated Fat: 0.2g; Polyunsaturated Fat: 0.2g; Monounsaturated Fat: 1g; Sodium: 86mg; Fiber: 1g; Sugar: 0.6g