Eggplant Bacon – Round 2

This is my second attempt at making eggplant bacon. The first time I didn’t marinate the eggplant and cut the slices WAY too thick; this time I added so many different types of spices, cut them thin and let the mix stand for 30 minutes. I did something else rather different, I let the mix marinate on a plate with a high lip instead of a bowl. I figure, the liquid of the mix will only really marinate a certain percentage of the eggplant while another ration of it will remain dry, thus not soaking in the spices etc. Yes, this became somewhat of a math problem; ergo, the plate.

Lidia Le François, aireater, vegan, gluten free

I did adapt my recipe from Raw + Simple I want to give credit where it’s due and not feel like a recipe thief.


1 small japanese eggplant sliced as thin as possible
1 tbsp sea salt or 1/2 tbsp Himalayan salt (I find it rather strong)
2 tbsp maple syrup/agave
2 tbsp olive oil
2 tbsp gluten free tamari
2 tbsp apple cider vinegar
1 tbsp oregano
1 tsp chili powder
1 tsp paprika
1 tsp Italian spices
1 tsp cumin
1 tsp cayenne
1 tsp black pepper


After you’ve sliced the eggplant as thin as you possibly could sprinkle a tiny bit of salt to draw out the excess moisture. Then let it rest for about an hour or so. While the eggplant is waiting, combine all the other ingredients in a bowl and when ready add the eggplant strips. As mentioned above, I used a plate with a lip to marinate the eggplant. Let this sit for about half an hour, won’t hurt if you go longer, but that should do. Then pat down the marinated strips and place on the dehydrator tray. You can use a sheet, but if you patted it down enough you shouldn’t have. Now comes the fun part. I set the dehydrator to 115 for 12 – 24 hours. Yes, it takes that long, depends if you’re a fan of crispy or chewy bacon.


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