Eggplant bacon

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INGREDIENTS

  • 1 large eggplant, about 1 pound
  • 1 1/2 teaspoon fine sea salt
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon low-sodium tamari
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground chipotle or smoked paprika

INSTRUCTIONS

    1. Cut eggplant lengthwise in quarters.
    2. Slice each quarter lengthwise as thinly as possible (1/8 to 1/4 inch) and place in a large colander.
    3. Sprinkle evenly with salt and let sit for 1 hour to draw out moisture. 
    4. Rinse, drain and pat dry.
    1. In a shallow baking dish, combine 1/4 cup water with sugar, vinegar, oil, tamari, paprika and chipotle.
    2. Add drained eggplant and let marinate 1 hour, stirring several times.
    3. Preheat the oven to 250°F. Fit 2 racks into 2 large rimmed baking sheets.
    4. Oil the racks lightly with spray oil.
    5. Place eggplant slices on the racks in a single layer.

    1. Bake until eggplant is dry and golden brown, about 1 hour 30 minutes. Let cool before serving. (Eggplant will crisp upon cooling.) 

    1. Store loosely covered at room temperature for up to 3 days.

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