Eggplant bacon

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

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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.