I’ve never been a big fan of bacon, I liked it, but it’s not something I eat often, so since I became vegan I haven’t missed it, except for some specific recipes and in those cases I used our recipe from tempeh bacon.
The bad thing is that tempeh is not easy to find and it is also quite expensive, so when I saw several American blogs that made eggplant bacon recipes, I decided to modify our recipe and make a much more affordable version.
- 1/2 berenjena mediana
- 2 cucharadas de tamari o salsa de soja
- 2 cucharadas de sirope de agave o arce
- 1 cucharada de tahini o aceite de oliva virgen extra
- 1 cucharada de vinagre de manzana
- 2 cucharaditas de humo líquido (opcional)
- 2 cucharaditas de pimentón
- 1/2 cucharadita de comino molido
- 1/8 cucharadita de pimienta negra molida
- Preheat the oven to 120ºC or 250ºF.
- If you use oil you can mix all the ingredients (except the aubergine) in a large bowl, but if you use tahini and want the sauce to have a perfect texture, you can Ideally, beat it for a few seconds in the blender and then pour the sauce into the bowl.
- We are only going to use half an aubergine that has to be cut in half crosswise. To make the strips, we use a mandolin and cut them to a thickness of 3 millimeters or 1/8 inch. If you don’t have a mandoline, you can try making the slices with a knife, but they have to be as even as possible or they’ll burn on the thinner parts and won’t be crispy on the thicker.
- We are soaking the aubergine in the sauce. Some people paint them with the help of a brush, but I prefer to put the aubergine strips directly into the bowl on both sides and shake them a little to avoid excess, thus saving time and effort.
- Place the aubergine strips on a baking tray (or two) lined with parchment paper and bake for about 45 minutes on one side, turn it over and bake again for about 45 minutes more or until the aubergine is browned and crispy. Keep in mind that it will be even crispier when it cools completely. If you prefer a simpler option, you can cook it in a pan with a little oil until it is browned and crisp on both sides.
- We can store the aubergine bacon in an airtight container in the fridge for about 5 days.
- Baking time may vary depending on your oven.
- To make our tempeh bacon recipe we used smoke flavoring powder and it was great, so I guess it will work for this recipe too. It can be found in some health food stores and large supermarkets.
- If you can’t eat soy, you can try using salt and add a little more liquid (water, vinegar or even lemon juice).
- You can use lemon juice instead of vinegar.
- Add your favorite spices.