I found a recipe for “vegan bacon” and thought I had to try that! Just because it looks like bacon does not mean you should call it bacon… It’s delicious though. Nothing like bacon at all but delicious in it’s own right. Use it on top of… well… everything! The marinade has been tweaked to fit my own preference, as I found the original to be too strongly tasting of miso and soy.
- 1 aubergine
- 2 tbs maple syrup
- 1 tbs soy sauce
- 1.5 tbs miso paste
- 1 tbs sunflower oil
- 1 tbs pomegranate molasses
- 2 tsp paprika powder
- 1/2 tsp garlic powder
- 1 tsp liquid smoke
Slide the aubergine thinly (and by thin I mean THIN) on a mandoline. Protect your fingers!
I had cut mine into small pieces, which take forever to lay in the pan and turn. Cut yours in half lengthwise and then make them smaller (if desired) after baking)
Combine all other ingredients. Toss the aubergine slices with the marinade and leave for 30min.
Heat a non stick frying pan.
Lay the aubergine out in the pan (no oil needed, the marinade has some) and let them crisp up on a medium flame. Don’t turn the heat up or they will blacken fast!