by on August 6, 201
Eggplant makes me happy. It’s purple, it’s shiny, and it reminds me of childhood when grandma would make eggplant Parmesan.
Unfortunately, the days of eggplant Parmesan no longer exist, but that doesn’t mean I can’t still enjoy this spongy vegetable, right? Well, kind of. Eggplant houses such a bitter flavor profile, that consuming it raw can sometimes be a hit or miss situation. And let me tell you – I’ve had many misses! However, when I tried the “infamous Bacon” recipe, it was such a hit that I instantly disregarded the bad, and rekindled my love for eggplant. (note: I’ve modified and simplified my bacon recipe quite a bit)
Eggplant Bacon (or, “Crispy Marinated Eggplant” if you want SAD people to eat it)
1 large eggplant, or, 3-4 Japanese eggplants (I prefer the later)
1 T sea salt
1 T maple syrup
2 T olive oil
2 T tamari
2 T apple cider vinegar
1 t chili powder
1 t paprika
1 t cumin
1/4 tsp cayenne
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.
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.
Pictured above is a raw version of Baba Ganoush, – definitely, a raw eggplant flop! If I were to try this again though, I’d marinate the eggplant in salt and lemon overnight to pull out some of the bitterness, and then blend with the remaining ingredients. However, I’d rather use my eggplant to make bacon instead
Unfortunately, the days of eggplant Parmesan no longer exist, but that doesn’t mean I can’t still enjoy this spongy vegetable, right? Well, kind of. Eggplant houses such a bitter flavor profile, that consuming it raw can sometimes be a hit or miss situation. And let me tell you – I’ve had many misses! However, when I tried the “infamous Bacon” recipe, it was such a hit that I instantly disregarded the bad, and rekindled my love for eggplant. (note: I’ve modified and simplified my bacon recipe quite a bit)
Eggplant Bacon (or, “Crispy Marinated Eggplant” if you want SAD people to eat it)
1 large eggplant, or, 3-4 Japanese eggplants (I prefer the later)
1 T sea salt
1 T maple syrup
2 T olive oil
2 T tamari
2 T apple cider vinegar
1 t chili powder
1 t paprika
1 t cumin
1/4 tsp cayenne
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.
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.
Pictured above is a raw version of Baba Ganoush, – definitely, a raw eggplant flop! If I were to try this again though, I’d marinate the eggplant in salt and lemon overnight to pull out some of the bitterness, and then blend with the remaining ingredients. However, I’d rather use my eggplant to make bacon instead
No comments:
Post a Comment