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Vegan Eggplant "Bacon"

Vegan Eggplant

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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.


  • 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).


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