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Eggplant Bacon https://www.metro.ca/userfiles/image/recipes/bacon-aubergine-10698.jpg PT05M PT50M PT55M
Preheat the oven to 250°F (120°C).Cut the eggplant into 1-in (2-cm) thick slices.Remove the skin.With a vegetable peeler or a mandoline, cut thin slices, lengthwise.Spread the slices on a dry, clean towel and salt them lightly.Let them sweat for 5 minutes, then wipe them well.Spread the slices on a baking sheet covered in parchment paper.Mix the oil, soy sauce, maple syrup, liquid smoke, paprika and garlic salt in a small bowl.Using a pastry brush, slather both sides of the eggplant slices generously.Bake in the oven for 45 to 50 minutes, or until the slices become crunchy.They will crisp up even more after resting for a few minutes out of the oven.Serve immediately.
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1/2 eggplant (cut lengthwise) 3 Tbsp. (45 mL) neutral vegetable oil (e.g., grapeseed oil) 1 Tbsp. (15 mL) soy sauce or tamari 1 Tbsp. (15 mL) maple syrup 1 tsp. (5 mL) liquid smoke 1 tsp. (5 ml) paprika or smoked paprika 1 pinch of garlic salt salt to taste
Eggplant Bacon

Eggplant Bacon

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2
servings
0:05
Preparation
0:50
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    eggplant (cut lengthwise)
  • 3 Tbsp.
    (45 mL)
    neutral vegetable oil (e.g., grapeseed oil)
  • 1 Tbsp.
    (15 mL)
    soy sauce or tamari
  • 1 Tbsp.
    (15 mL)
    maple syrup
  • 1 tsp.
    (5 mL)
    liquid smoke
  • 1 tsp.
    (5 ml)
    paprika or smoked paprika
  • 1
    pinch of garlic salt

  • salt to taste
Imprimer ma sélection

Preparation

Preheat the oven to 250°F (120°C).

Cut the eggplant into 1-in (2-cm) thick slices.

Remove the skin.

With a vegetable peeler or a mandoline, cut thin slices, lengthwise.

Spread the slices on a dry, clean towel and salt them lightly.

Let them sweat for 5 minutes, then wipe them well.

Spread the slices on a baking sheet covered in parchment paper.

Mix the oil, soy sauce, maple syrup, liquid smoke, paprika and garlic salt in a small bowl.

Using a pastry brush, slather both sides of the eggplant slices generously.

Bake in the oven for 45 to 50 minutes, or until the slices become crunchy.

They will crisp up even more after resting for a few minutes out of the oven.

Serve immediately.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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