I'm about as fond of eggplant as I am of kale, so when I saw various recipes for eggplant bacon, I knew I had to try something along those lines. But I also knew I had to change them. What I was seeing was not to my liking. I like bacon as bacon.
But maybe I could make a similar jerky-type.
Sweet & spicy with a crunch that turns into a chew. This would be an acceptable substitute for me if I wasn't going to fry bacon anyway. A great snack, and easy too adjust. Best part?
I finally found a way I'll eat eggplant.
11-12 oz. eggplant (the skinny kind)
2 Tbsp. Bragg's Apple Cider Vinegar
3 Tbsp. water
2 Tbsp. low sodium soy
2 Tbsp. honey or maple
1 Tbsp. olive oil
1 tsp. molasses
1/2 Tbsp. red pepper flakes
A pinch of salt
But maybe I could make a similar jerky-type.
Sweet & spicy with a crunch that turns into a chew. This would be an acceptable substitute for me if I wasn't going to fry bacon anyway. A great snack, and easy too adjust. Best part?
I finally found a way I'll eat eggplant.
11-12 oz. eggplant (the skinny kind)
2 Tbsp. Bragg's Apple Cider Vinegar
3 Tbsp. water
2 Tbsp. low sodium soy
2 Tbsp. honey or maple
1 Tbsp. olive oil
1 tsp. molasses
1/2 Tbsp. red pepper flakes
A pinch of salt
- Combine all of the marinade ingredients in a ziplock baggie and mush together.
- Cut the stem off of the eggplant, and halve it.
- Slice each half of the eggplant into bacon sized strips. I used a mandolin in between 1/8 and 1/6 inch. Toss the pieces that are just skin.
- Toss eggplant into marinade and flip around until everything is coated well. Do this every 5 minutes for about 30 minutes. Keep out on counter.
- I have a Presto dehydrator, which is the round, stackable kind. I put one of my fruit roll inserts on the bottom tray to catch any sogginess.
- Once the eggplant is nice, slimy, flimsy, and darkened-up lay out on trays and dehydrate. Save liquid marinade in bowl and pop it into the fridge.
- When nearly done, baste with remaining liquid on one sides, and then finish off until dried.
Try flavored olive oils and other herbs and spices. I used clover honey, ghost pepper infused olive oil, and a pinch of hickory salt.
Keep refrigerated. They're shelf stable enough to pack in a lunch, but not in a pantry.
Makes about 30 pieces at around 5-15 calories a piece, depending on your products.
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