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Raw eggplant bacon
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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 21kcal
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: 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