This savoury snack is smokey, crispy and down right addictive. It can be enjoyed on its own as a salty treat, or can be crumbled over salads, served with breakfast, or added to sandwiches and wraps. Impress your guests with this heart healthy vegan bacon.
Makes about 15 – 20 strips.
1 large eggplant, peeled
2–3 tbsp olive oil
2 tbsp beet root powder (optional for colour)
2 tbsp coconut marinade or Bragg's soy sauce
1 tsp smoked paprika
pinches of salt
1 tsp garlic powder
2 tsp agave
2 tbsp water
Using a mandolin or a sharp knife, cut the peeled eggplant into thin slices and place in a large bowl.
In a small bowl, combine the olive oil, beet root powder, coconut marinade, smoked paprika, salt, garlic powder, agave and water.
Whisk until the ingredients become a smooth paste.
Pour the mixture over the eggplant and massage it in until it is fully coated in the sauce.
Lay the strips flat on dehydrator sheets, and dehydrate for at least 10 hours or until crispy.
I like to dehydrate the eggplant around 115 degrees F to keep all the beneficial nutrients in tact.
If you do not have a dehydrator, you can also fry the eggplant strips in a pan until crispy.
If frying, I would use coconut oil instead in the pan before adding the marinated eggplant slices.