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Snacks

Eggplant ‘Bacon’ Recipe

Gluten-free option

Refined sugar free

Nut-free option

Easy peasy

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A BLT sandwich with plant-based bacon, lettuce, tomato, and vegan mayo on toasted bread sits on a blue plate on a wooden table.
A sandwich with lettuce, tomato, and strips of plant-based bacon on toasted bread sits on a blue plate; extra plant bacon is on a tray.
Baked aubergine slices on a greaseproof paper-lined baking tray, lightly browned and seasoned as crispy plant-based bacon, on wooden surface.

Bacon is, at its core, just a sliver of something fleshy with a savoury seasoning applied to it. What a revelation it is then, that you can turn something else fleshy, like eggplant, into a heaps more wholesome version of it!

You will need

Serves 4

  • 1 eggplant

Marinade

  • 3 tablespoons nutritional yeast
  • 2 tablespoons dark or mushroom soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • A few drops of vegan-friendly red food colouring, for optional drama

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Directions

5 mins to prep

45 mins to bake

  1. Step 1

    Combine the marinade ingredients in a bowl and set aside.

  2. Step 2

    Slice an eggplant into slabs no thicker than 1.5 cm, then into 4 cm wide strips. Brush the marinade over both sides of each strip. Bake at 130°C (250°F) for 45 minutes.

  3. Step 3

    Serve hot any way you like: on the side of a big breakfast plate, or perhaps in a classic BLT-style sandwich. Enjoy!

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