I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.
Did the wafting smell of warming spices wake you?
I was worried that you might be feeling the autumn chill this morning so I thought I would make you a big batch of smoky, spicy, eggplant bacon. If you want to grab a spot on the couch, you could watch an episode of Downton Abbey or Madmen while I get your breakfast together.
Would you like your eggplant bacon on top of whole grain toast? I can spread it with hummus or avocado? I’m just steaming the coconut milk for your chai latte, now.
I know the eggplant bacon has quite a kick. It provides just enough punch to get you going on a crisp fall day.
- 2 medium eggplant
- 1-2 chipotles (dried or in a can with adobo sauce)
- 2 TBSP maple syrup
- 1/2 cup water
- 2 TBSP apple cider vinegar
- 2 TBSP date paste
- 1 TBSP oil
- pinch salt
- Using a mandoline or V-slicer, create thin slices of eggplant.
- If using dried chipotles, soak in 1/2 cup of warm water until soft. Use this water in the recipe in place of the 1/2 cup of water called for.
- In a blender combine all of the ingredients except the eggplant and blend until well combined.
- In a large bowl, pour the sauce over the eggplant slices. Toss to coat each slice in the spicy mixture.
- On a Teflex-lined dehydrator tray, spread out the slices in a single layer (I used 3 trays for this recipe).
- Dehydrate at 115F for 12 hours.
- Store in an air-tight container at room temperature.
© Copyright 2011 Vegan Lisa. All rights reserved
I hope this is just the start of the spiciness you’ll enjoy today. Now, get out there and embrace the sunshine.
p.s. I’m still in Paris! No, eggplant bacon for me…but lots of spicy language anyway.