Being a vegan (or vegetarian) doesn’t mean you’re condemned to boring breakfasts for the rest of your life. In fact, this eggplant bacon will have you beggin’ for more! Smoked paprika and tamari add a hint of flavor reminiscent of your carnivorous days, but without the guilt and all the healthy benefits of a plant-based diet.
Ingredients
1 medium eggplant, thinly sliced
2 Tbsp. agave nectar
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. tamari
2 tsp. smoked paprika
½ tsp.salt
Pinch of black pepper
Directions
1. In medium bowl, combine all ingredients except eggplant.
2. Add eggplant slices to mixture and allow to marinate several minutes until soft and tender.
3. Transfer slices to mesh oven tray, leaving on as much marinade as possible. Brush remaining marinade over slices.
4. Place tray in oven warmed to 165 degrees F for one hour. Turn off oven, open door and let sit inside for an additional 30 minutes. Warm oven to 165 degrees F again and “cook” slices for another hour. Repeat this process until eggplant is crispy.