After trying my hand at coconut bacon and loving the flavor, I was left hoping for a texture that was closer to the real thing.
This recipe is simple, requiring just 10 ingredients (and it comes together in about 40 minutes).
Thin strips of eggplant are marinated in a mixture of smoky spices, maple syrup, tamari, and vegan Worcestershire for the ultimate savory, sweet, spicy flavor.
The eggplant is then baked at a low temperature for 20-30 minutes or until golden brown and crispy.
The result is crispy, smoky bacon-like strips that are 100% vegan and 100% delicious.
I hope you all love this eggplant “bacon.” It’s:
Easy to make
& SO delicious
How does one use eggplant “bacon,” you ask? Great question. I enjoyed mine directly from the pan (true story), but it would also be delicious mixed into (or served alongside) a tofu scramble, layered on a sandwich (more to come soon!), or atop salads, dips, and so much more.
If you try this recipe let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Crispy Eggplant “Bacon”
Crispy vegan bacon made with eggplant! Sliced eggplant is brushed with a smoky sauce and baked to perfection! A tasty, plant-based bacon alternative.
Author: Minimalist Baker
Recipe type: Side
Serves: ~14 slices
- 1 medium eggplant (you’ll only use half)
- 2 Tbsp (30 ml) avocado or olive oil
- 1 1/2 Tbsp (20 ml) tamari
- 1 Tbsp (15 ml) vegan Worcestershire (I like Annie’s brand, this one is GF!)
- 1 Tbsp (15 ml) maple syrup
- 2 tsp liquid smoke
- 1 tsp smoked paprika
- Pinch sea salt
- Pinch garlic powder
- 1/2 tsp freshly cracked black pepper, plus more for topping
- Preheat oven to 225 degrees F (107 C) – turn to “convection bake” if you have it to speed cooking time. Line 1 large or 2 small baking sheet(s) with parchment paper.
- Slice an eggplant in half lengthwise and set one half aside for other uses (such as Baba Ganoush, Vegan Queso, or 1-Pot Pasta). Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.
- Use a sharp knife or mandolin to slice into very thin strips (resembling the size/shape of bacon). They should be thicker than paper thin – roughly 1/8th inch. Set aside.
- Make sauce by adding avocado oil, tamari, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisking to combine.
- Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet(s) and sprinkle with more black pepper.
- Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. If needed, increase heat to 250 (121 C) at the end if not crisping up. Remove from the oven and let cool slightly. It will crisp up the more it cools.
- Use immediately on things such as on sandwiches, in salads, or alongside or mixed into a tofu scramble.
- Once cooled, store in a sealed container in the refrigerator up to 5 days or in the freezer up to 1 month. To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed (be careful not to burn).
*Nutrition information is a rough estimate for 1 slice of eggplant “bacon” of about 14 total.
Serving size: 1 slice (of 14 total) Calories: 28 Fat: 2.2 g Saturated fat: 0 g Carbohydrates: 2.1 g Sugar: 1.4 g Sodium: 108 mg Fiber: 0.7 g Protein: 0.3 g