Oh you read that right my dear! We’re going to use eggplant today but you can certainly replace that with carrots or even mushrooms.

How To Video

Ingredients:

• Medium sized eggplant
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp ground cumin
• 1/4 tsp liquid smoke
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 275 degrees Fahrenheit.
2. Whisk together all ingredients (except the eggplant) and set aside.
3. Peel your eggplant and then cut it into quarters, long ways.
4. Using your mandolin, slice your eggplant quarters long ways into ‘bacon’ sized pieces.
5. Dip eggplant pieces into the sauce mixture and gently shake off the excess and lay them in a single layer on a baking sheet. I just lightly greased mine but you can use parchment paper if you have a fancy baking sheet. Mine is already janky so it didn’t matter.
6. Bake for about 45-60 minutes, flipping half way. Keep an eye on your ‘bacon’ to make sure you’re not burning it. You want them to be thin and slightly crisp. But I will say that they actually get much more crispy once they have cooled.
7. Enjoy!