Another original coming from goneraw.com with some modifications.
Ingredients
1 large eggplant
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
2 tablespoons agave nectar (or raw honey)
4 tablespoons Apple Cider Vinegar
Salt to taste (optional)
Preparation
Thinly slice your eggplant, lengthwise (think about how bacon strips look). I use a mandolin slicer. You could probably accomplish this with a vegetable peeler too. Alternately, you could make ‘round’ bacon by slicing the other way.
Remaining ingredients make up the marinade. Mix up these to make the marinade. Marinate eggplant strips for 2 hours.
Place on dehydrator sheets. Salt bacon (optional) and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours. Around 110 degrees or to desired crispness.
Ingredients
1 large eggplant
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
2 tablespoons agave nectar (or raw honey)
4 tablespoons Apple Cider Vinegar
Salt to taste (optional)
Preparation
Thinly slice your eggplant, lengthwise (think about how bacon strips look). I use a mandolin slicer. You could probably accomplish this with a vegetable peeler too. Alternately, you could make ‘round’ bacon by slicing the other way.
Remaining ingredients make up the marinade. Mix up these to make the marinade. Marinate eggplant strips for 2 hours.
Place on dehydrator sheets. Salt bacon (optional) and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours. Around 110 degrees or to desired crispness.
1 comment:
16 servings
WW = 1 point
Post a Comment