I made an E(ggplant)BLT. You can read about it here.
The eggplant bacon – essentially spiced and smoked (with liquid smoke) eggplant chips – may not taste naughty, but the combo of juicy tomato, crisp lettuce, creamy mayo, and smoky salty crispy strips between lightly toasted pullman slices made me feel a little sacrilegious.
While the recipe says that the bacon loses its crispness quickly, I found that it kept well in an airtight container and was delicious the next day crumbled over a salad with chicken for a faux cobb.
PS – please ignore my reflection in the photo of the colander!
Eggplant Bacon for an EBLT
The key to making thin strips of eggplant crisp like bacon is time. First, salt the eggplant and let it sit for at least an hour so it lets go of all of the excess water. Then marinate it with high-octane stuff like maple syrup and liquid smoke (just a little won’t kill you, I swear) overnight. Then slowly bake it in a barely warm oven. The result is kind of like smoky-sweet eggplant chips, and yes, they can totally stand in for bacon in a BLT or even for chips with baba ghanouj.
2 medium eggplants (about 1 pound total)
1 tablespoon puls ½ teaspoon kosher salt, divided
¼ cup apple cider
3 tablespoons pure maple syrup
2 tablespoons soy sauce
½ teaspoon liquid smoke (optional, but c’mon, just do it)
1 teaspoon finely chopped rosemary
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
Nonstick cooking spray or oil for greasing the rack
1) Cut the ends off of the eggplants, then slice a sliver off of one side lengthwise so the eggplant doesn’t roll around when you slice it. Cut each eggplant into think planks, about 1/8- to ¼-inch thick (use a mandoline if you have one), so you have at least 20 slices (some will break). Place the eggplant in a colander and toss with 1 tablespoon of the salt, then set the colander in the sink and let it drain for about 1 hour. Pat the eggplant slices dry with paper towel.
2) In a large bowl, mix together the apple cider, maple syrup, soy sauce, liquid smoke (if using), rosemary, smoked paprika, cayenne and the remaining ½ teaspoon of salt. Add the eggplant and toss to combine, then transfer to an airtight container and refrigerate overnight, shaking the container (make sure that lid is on tight!) every now and then.
3) Preheat the oven to 225° F. Lightly coat a wire rack with nonstick cooking spray (or brush with a little oil) and set inside a rimmed baking sheet. Lay the eggplant slices on the rack and bake until they’re dry, crisp and golden brown, about 1½ hours.
Note: The eggplant bacon loses its crispness quickly, so eat it up tout suite.