Скачать или смотреть How To Make Eggplant Bacon

All you need is one eggplant, olive oil and some seasonings to make your own crispy-on-the-outside, tender-in-the-middle eggplant bacon. It's slightly sweet with a smoky kick. A great addition to sandwiches or breakfasts, it is a versatile addition to recipes. For example: you can wrap the strips around figs before baking for an amazing appetizer!

Ingredients:

1 medium eggplant, sliced into strips
1-2 generous pinch salt
1 pinch pepper
1 tbp smoked paprika
generous drizzle olive oil (about 1/2 cup)
extra oil for pans

Preheat oven to 375°F. Toss the eggplant strips with the seasonings until evenly coated. Add the oil and toss to coat. Transfer to oiled or paper-lined baking sheets, being sure not to overlap. 

Bake for about 15 minutes until crisp on one side. Then flip to other side and bake another 15 minutes or until crisp. Serve immediately or store between wax paper sheets in a tightly-sealed container for up to 2 weeks, refrigerated. 

To reheat, crisp in toaster oven or hot pan for 30 seconds. 

Thank you to Jean Shepherd, Elias Holtz, the MacSeveney Family and Mike Dunkley for their help in the making of this video. Thank you to Chef Neal Harden for allowing me to share this adaptation of his recipe.

Please visit my website, http://electricbluebaking.com for more recipes. For episodes 1-3 of DIY Vegan, please visit my general channel    / electricbluebaker  . Please subscribe to    / diyvegantv   for all future episodes! Next episode: chickpea flour omelet.

Thank you to Mop Mop for the music, available for download at http://bit.ly/YySpsm.
Title: Three Times Bossa
Artist: Mop Mop
taken from the album: The 11th pill
©2004 Tam Tam Studio Recordings
http://mopmop.com

Tips and Suggestions:

Store the bacon between wax paper sheets in a tightly sealed container for up to 2 weeks in the refrigerator. To reheat, crisp in toaster oven or oven for about 30 seconds or until crispy.

To make this recipe raw vegan, dehydrate the strips overnight at 115 degrees instead of baking.

There is no need to pre-salt the eggplant to remove bitterness. I have never understood why people do this to eggplant. To me, it doesn't have a bad taste naturally and I think it is just part of an old school, vegetable-fearing mentality.

Smoked paprika is available at specialty food stores and Spanish food markets.