Auberginebacon

1 large eggplant, or, 3-4 Japanese eggplants (I prefer the later)
1 msk sea salt
1 msk maple syrup
2 msk olive oil
2 msk tamari
2 msk apple cider vinegar
1 tsk chili powder
1 tsk paprika
1 tsk cumin
1/4 tsk cayenne


Methods/steps

Thinly slice eggplant on a mandoline (or, using a horizontal peeler, see below) and cut into strips. In a separate bowl, mix remaining ingredients. Place eggplant in marinade and let sit for a few hours, or even better, overnight.
Place eggplant strips on a teflex dehydrator sheet and dehydrate a for two hours at 105 degrees. Remove eggplant strips from teflex and place on mesh screen. Dehydrate till crispy.


Additional Tips

The first time I made this, I used a horizontal peeler and the strips just never seemed to get crispy – I’m talking, even after 2 days in the D! So, the next time I used my mandoline, which is a bit thicker, and viola – the strips got crispy! This kind of left me perplexed, as I just figured the thinner, the crispier – Not the case, I guess.