Vickys Aubergine / Eggplant 'Bacon' Recipe

Name: Vickys Aubergine / Eggplant 'Bacon'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium aubergine / eggplant; 2 tbsp balsamic vinegar; 2 tbsp Worcestershire sauce - see my gluten-free link below; 1 tbsp water; 1 tbsp maple syrup; 1 tbsp olive oil plus extra for greasing; 1 tsp liquid smoke; 1/2 tsp black pepper; 1/2 tsp paprika; 1 pinch chilli powder

Servings: persons

1 medium aubergine / eggplant
2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce - see my gluten-free link below
1 tbsp water
1 tbsp maple syrup
1 tbsp olive oil plus extra for greasing
1 tsp liquid smoke
1/2 tsp black pepper
1/2 tsp paprika
1 pinch chilli powder

1
Cut the aubergine lengthwise into quarters
2
Now thinly slice each quarter lengthwise.
3
A mandolin slicer is perfect for this but watch your fingers, they're lethal!
4
Lay the strips on a kitchen towel and salt generously.
5
Don't worry, the salt is just to draw the bitter juices out.
6
You'll notice that beads of liquid start to form on the tops of each strip.
7
You won't be eating all that salt.
8
Leave the strips sitting for at least 30 minutes
9
After the 30 minutes, rinse off the salt and pat dry with fresh kitchen towel
10
Meanwhile preheat the oven to gas 7 / 210C / 425F and line a baking tray with parchment paper
11
Brush both sides of each strip with oil and place on the baking tray
12
Cook for 7 minutes on each side, a total of 14 minutes in the oven
13
Remove from the oven and set aside to cool a bit while you make the marinade
14
Turn the oven heat down to gas 4 / 180C / 350F and set a wire rack above the lined baking tray
15
Mix the marinade ingredients together well
16
Dip each aubergine slice in the marinade then place on the wire rack
17
Bake for a further 12 minutes or until crisp
18
Remove and let cool again
19
Great chopped up in salads and in BLT sandwiches!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium aubergine / eggplant, 2 tbsp balsamic vinegar, 2 tbsp Worcestershire sauce - see my gluten-free link below, 1 tbsp water, and more.

Yes, Vickys Aubergine / Eggplant 'Bacon' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Aubergine / Eggplant 'Bacon'

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