Eggplant "Bacon"
Great as a smoky bacon subtitute. Such delicious flavor. Original recipe from here.
INGREDIENTS
1 medium eggplant (about 1 pound)
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup olive oil
INSTRUCTIONS
Thinly slice eggplant on mandolin or by hand (be careful!) Lay the strips out in a single layer on a baking sheet or large cutting board.
Combine the tamari or soy sauce, smoked paprika, and liquid smoke in a small bowl. Brush the eggplant slices on one side with the mixture.
Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering, about 5 minutes. Add 6 strips of the eggplant, seasoned-side up, and fry until crispy, 2 minutes per side. Some pieces will brown quickly, and others will have soft spots.
Drain the eggplant bacon: Transfer the bacon to a paper towel-lined baking sheet. Repeat frying the remaining strips. Eat immediately. Eggplant bacon is best eaten the day it is made.
