- 1 large eggplant (aubergine), thinly sliced (lengthways)
- 1 ½ tbsp tamari
- 1 ½ tbsp maple syrup or agave nectar
- 1 ½ tbsp apple cider vinegar
- 1 ½ tbsp olive oil
- 1 tsp. Botanical Cuisine’s mushroom & pepperberry sauce
- ¼ tsp paprika
- ⅛ tsp chilli powder
- pinch black pepper
- Slice the eggplant thinly lengthways, using a mandolin or a sharp knife.
- Mix remaining ingredients in a bowl, and add eggplant slices one a time, making sure to coat each slice thoroughly.
- Leave to marinate in the fridge for 1-2 hours.
- Spread eggplant slices on a dehydrator tray and dry for 12+ hours until crispy.
- Once your raw eggplant bacon is dried to perfection, store it in an airtight container at room temperature. The more completely dried it is, the longer it will keep. And if your eggplant is exposed to the air for any extended period, it may lose its crunch. This is good if you want to make raw bacon rolls, but otherwise you can always crisp it back up in the dehydrator.
Notes:You can choose how thick or thin to slice your eggplant. Anything from 1/4 inch (6mm) down to 1/12 inch (2mm) should work well. The thicker it is, the longer it will take to dry, and the lower the flavor-to-eggplant ratio (or in other words, thicker slices means more eggplant and less flavor).
Substituting the Pepperberry Sauce
I substituted Botanical Cuisine’s Mushroom and Pepperberry Sauce for the liquid smoke in the original recipe, for two reasons. Firstly, when I looked into liquid smoke, I discovered that it’s basically a blend of chemicals produced by capturing the smoke from burning wood chips, and I decided I wasn’t that keen to eat it. Secondly, the pepperberry sauce tastes AWESOME, so get a hold of some if you can. Of course, if you can’t get any, and you’re happy to use liquid smoke, I understand that it does gives the bacon a very authentic smoky taste. Just use 3-5 drops in your marinade in place of the pepperberry sauce.