Dec 23, 2012

Aubergine (Eggplant) Bacon

Yesterday we had some new friends around for brunch.  Normally when we make brunch we use tofu and / or some form of meat substitute, which we love, but lately I've been in the mood for trying some new types of substitutes and more European feeling version of brunch.  First on the menu was a chickpea flour frittata and this aubergine bacon fit the bill perfectly as a side dish and would also be delicious in sandwiches too, a great new find.
Aubergine or eggplant 'bacon'
Full brunch
We completed the meal with lentils and herbed yoghurt, tomato and basil salad , avocado and homemade focaccia, very continental no?

Aubergine (Eggplant) Bacon (adapted from Julia's Vegan Kitchen)
Serves 4

1 large aubergine (or equivalent small ones) sliced into .5cm thick slices
2 tbsp tamari or soy sauce
2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp olive oil
1/2 tsp cayenne
1/2 tsp liquid smoke
1/4 tsp smoked paprika


  1. Mix all of the ingredients from tamari together in a bowl.
  2. Place the aubergine slices in a wide pan and pour the liquid over top.  Marinade covered for at least one hour, turning to make sure all of the aubergine slices have equal marinating.
  3. Preheat the oven to 200 C / 350 F.
  4. Place the aubergine slices on cookie sheets so that they are not overlapping each other and pour remaining marinade on top.  
  5. Bake for 40 minutes, turning the slices over halfway through.

2 comments:

  1. Beautiful (and continental) breakfast! Eggplant bacon is so delish!

    ReplyDelete
  2. I don't know about continental, unless there is some new vegan continent I haven't heard of, but it was very tasty. Whilst unlike bacon, it did provide something of that idea..

    ReplyDelete