Рецепт Eggplant “Bacon”
Our first attempt at this recipe didn�t work very well because we followed the original recipe from Live Eat Learn and Saul used our mandolin slicer (with much difficulty because of the floppy consistency of eggplant). The slices were delicate and paper thin, but the last few slices were cut by hand to avoid accidents. Sami had a nasty accident with the slicer a few months ago and required a trip to the urgent care center. As it turned out, the thinly hand-sliced pieces were just right and didn�t disintegrate into tasty tissue paper after we baked them.
This is now one of my favorite uses of eggplant. It is easy to make in a convection oven. (I don�t own an air fryer.) It probably will work in a conventional oven as well, but might take a bit longer. It does require a bit of oil to crisp up, but so little that a few pieces in a serving don�t amount to much. When finished, we place the pieces in a sealable sandwich bag and store the �bacon� in the freezer, taking out a few slices for sandwiches whenever we need them.
Eggplant �Bacon�
(makes 8-12 servings)
1 medium eggplant, peeled
2 Tbsp. dark soy sauce or coconut aminos
1/2 Tbsp. toasted sesame oil
1 tsp. maple syrup
1 tsp. lemon juice
1 tsp. smoked paprika
1/2 tsp. smoked salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cumin
1/2 tsp. vegan Worcestershire sauce
Preheat convection oven to 300°F.
In a small bowl, combine all the ingredients except the eggplant.
Cut the eggplant in half lengthwise. Lay the flat side on a cutting board and slice each half, thinly (about an 1/8 of an inch, or perhaps a bit thicker, but not as thick as a quarter inch.
If the eggplant is fat, cut down the length of the strips so that you have strips about one inch across.
Lay the strips, in a single layer, on a baking sheet lined with a silicone baking mat (silpat) or parchment paper.
Liberally brush the spice mixture onto both sides of the strips.
Bake for 30 to 40 minutes until dry and browned.
Store in a sealed bag in the freezer until ready to use.