Makes around 30 to 40 strips - depends on how large your egglplant is
Yes, you read the recipe name right – it is Raw Bacun (Bacon)! I modified this recipe off of one I got from the SAD TO RAW website. I subed agave for honey to make it vegan.The original recipe called for 1 full teaspoon of cayenne! I made this way the first time and it was way to hot for me. So, I modified it to have a lot less cayenne and it turned out wonderful. (AND they actually look like real bacon!)
When I make this for raw potlucks, people are always buzzin about it and asking me for the recipe.
NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)
1 large eggplant
¾ cup olive oil
¾ teaspoon paprika
¼ teaspoon cayenne
2 tablespoon agave nectar (or raw honey)
4 tablespoon Ume Plum Vinegar
Salt to taste (optional)
Thinly slice your eggplant, lengthwise (think about how bacon strips look).
I use an old cheese slicer and mine turns out great. 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 egglplant strips in the marinade for 2 hours.
Place on dehydrator sheets. Salt bacons (optional) and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours. Around 110 degrees.
TIPS: I actually dehyrdated mine longer. You can judge for yourself if you want them even crisper. They will still have an “oily-ness” to them even after dehydrated. If you don’t want this, then you can put less oil in the marinade or “blot” your bacons after they come out of the dehydrator.
A variation on the bacon was that I dehydrated some grounded pine nut to make a pine nut spread and I spread some of the spread on to the bacon. Creates a unique taste to the bacon.