New recipes

Vegan Eggplant "Bacon"

Vegan Eggplant


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Yield

Serves 4 (serving size: 4 strips)

Eggplant lovers rejoice—here’s one more way to enjoy your favorite purple-skinned vegetable. Try this eggplant on crostini with a sprinkle of chopped tomatoes, feta, and capers, or stir it into your favorite pasta with a splash of good extra-virgin olive oil and a handful of chopped basil.

Ingredients

  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 Japanese eggplant (6 oz. each), cut into thin strips (about 3 cups)

Nutritional Information

  • Calories 61
  • Fat 3g
  • Protein 1g
  • Carbohydrates 6g
  • Fiber 1g
  • Sugars 4g
  • Added sugars 2g
  • Sodium 221mg

How to Make It

Step 1

Preheat oven to 325°F. Whisk together soy sauce, olive oil, maple syrup, liquid smoke, garlic powder, paprika, and black pepper in a medium bowl.

Step 2

Toss eggplant strips in marinade. Let excess marinade drip from strips, and place on a baking sheet lined with parchment paper. Bake until bubbly and browned on edges, about 40 minutes. Remove from oven; let cool to room temperature, about 10 minutes.


Watch the video: How to make Eggplant Jerky Vegan (July 2022).


Comments:

  1. Calder

    It is remarkable, it is a valuable piece

  2. Carlyle

    Again, how options?

  3. Vudoshakar

    I ask forgiveness that I intervene, but I propose to go by another way.

  4. Mazuzil

    I did not like...

  5. Vruyk

    HEALTHY LIFE!



Write a message