Rökig auberginebacon

Raw Eggplant Bacon (raw, vegan, gluten free)

Makes about 20 thin slices, or sized according to your eggplant

1 large eggplant, sliced lengthwise into thin (0.5cm thick or less) slices
2 msk tamari
2 msk maple syrup
2 msk apple cider vinegar
2 msk olive oil
1 tsk chili powder
3-5 drops liquid smoke (alt. kanske en nypa Lapsang Souchong te, har ej provat men borde funka).
1/4 tsk smoked paprika (or 1 tsk regular)
Black pepper to taste

Optional add-ins: garlic, tomato sauce, cumin, cayenne pepper, mesquite powder

1) Mix all marinade ingredients (tamari through pepper) together. Submerge eggplant slices well, and let marinade for at least an hour.

2) Place slices in a dehydrator and dehydrate at 115 degrees till totally dry: this should take about 12 hours. For crispier bacon, dehydrate longer.

If you don’t have a dehydrator, you can bake these at 175 grader for about 45 minutes, occasionally basting them with marinade.

Garlic and cayenne will add a nice kick to these; so will spices of your choosing. Cumin is a common addition to eggplant bacon, though it’s a very distinctive taste, and I like these on the simpler side. No matter what, they are sweet and salty slices of raw, vegan heaven