Eggplant �Bacon� � Because Fake Bacon is Better than Real Eggplant

I love that my wife, Michele, follows Questlove on social media, but not just because it makes me feel cooler by extension, which it does, but also because he�s a huge foodie, and this enticing eggplant �bacon� came from his Instagram.

Links were followed, and I discovered the recipe was from Minimalist Baker, and although I did tweak the technique and ingredient amounts a bit, the recipe is basically thieved from this gorgeous blog post. Thank you, Dana! By the way, there they were brushed, but I decided to dip. Because my slices may have been wetter, they did take way longer to cook.

Personal taste being what it is, you�ll have to experiment with not only your sweet-salty-smoky ingredient ratios, but also with how thick you cut your eggplant, as well as how long you cook it. I went for thin and crispy, but it was closer to a bbq potato chip in taste/texture than bacon. I may slice it thicker next time, and see if I can get some chewy bits, woven through the crispy bits.

These would make for some tasty vegetable chips, but were especially enjoyable in a BLT, which I inexplicably didn�t photo. I blame low blood sugar. Regardless of how you enjoy them, I really do hope you give this eggplant �bacon� a try soon. Enjoy!

Makes enough �bacon brine� for 2 medium-sized eggplants:

2 tablespoons maple syrup

4 tablespoons tamari, or soy sauce

1 tablespoon Worcestershire sauce

2 teaspoon smoked paprika

1/2 to 1 teaspoon liquid smoke, depending on strength

1/8 teaspoon garlic powder

1/8 teaspoon cayenne

1 teaspoon freshly ground black pepper, a little coarser than usual

3 tablespoons olive oil

2 eggplants, sliced to about 1/8th inch

The original recipe calls for a 225 F. oven, but I would probably start this like I finished it, and that�s in a 250 F. oven. I�d plan on at least an hour baking time, but that will depend on thickness, pans, etc. Simply cook until they are how you want.