Eggplant Bacon??

Anyone ever tried making this? I found the recipe online, sounds good. We have a few eggplant that will be ready shortly. Here's the link http://www.theppk.com/2011/10/eggplant-bacon/

I have not tried it, but I love the idea of a meat substitute. I wonder if other veggies could be used instead of eggplant with the soy sauce and liquid smoke. Please let us know if you try this recipe.

someone asked that same question in the thread I got the recipe from. I don't remember what they said tho! I will be sure and post back if/when I try this out

That looks awesome. Will try it. What is liquid smoke?

I've been cutting my eggplant harvests into french fry pieces, dipping them in egg/water/breadcrumb mixture, sticking in an oiled pan for five minutes and serving with marinara dip. Wife and I love it while watching Once Upon A Time.

I will be trying this for sure! I think I might eliminate the liquid smoke (not a fan) and smoke them myself on my smoker. I grill eggplant all the time with olive oil, garlic, salt, pepper and soy and love it when its nice and crispy! I would guess this has to be outstanding.

We are just returning from the 13th annual Tasting Along the Wine Road Festival in Sonoma Valley, CA. When you sign up, you receive a lovely hard-bound cookbook containing recipes for the foods served at each winery to showcase their chosen wine. Portalupi Winery in Healdsburg served an innovative smoked lasagne based around smoked eggplant, a recipe created by Chef Sam Grobe. It was delicious! vegetarian, and something I shall be cooking this weekend. Chef Grobe smoked his eggplant slices over an oak fire for about 20 minutes, but I will substitute the eggplant bacon. The marinara sauce created by Chef Grobe was mostly traditional, but used 1/4 C Portalupi Barbera wine along with the tomatoes. Other ingredients for assembling the lasagne: smoked eggplant slices cut 1/3 inches wide, rosemary-infused olive oil, lasagne noodles, ricotta (16 oz.), Parmesan cheese, an egg, 9 oz. part skim mozzarella cheese, and an additional 2 Tablespoons Parmesan sprinkled on lasagne just before serving. Note in preface was: "The lasagne needs to chill in the refrigerator overnight before it's baked." From that, it would seem to be a great party dish to have on hand. The full recipe could probably be obtained from Portalupi Winery www.portalupiwine.com or 707.395.0960

Lol. Two days later and looking at this again still makes me hungry! I have the wife picking up a couple eggplants from the market today on her weekly shopping spree. I will be trying this out over the weekend along with a batch of homeade chipotle hummus

please let us know how it turns out! one person commented they put a little maple syrup in the mix too to sweeten it up. I have 4 eggplant in my SFG I'm eyeing!!

One thing this reminds me of is tomato chips I make in our dehydrator. They are awesome too!

I just slice up some tomatoes nice and thin. Sprinkle with a lil bit of S&P. And dry till nice and crispy!

They are fantastic plain, or on a salad.

OK...so had an eggplant ready today, and made the eggplant bacon. I think " bacon " is sort of a stretch? Maybe eggplant chips? It was good, but I wouldn't kill over it lol. VERY salty, maybe cut the soy sauce in half, and add water? I also added some maple syrup, which I think made it better. Over all, I liked them, but didn't love them . But, still a good way to get eggplant in our diet. Anyone else try it yet?

Zucchini can be used to make 'bacon' and any other summer squashes could be used too, it's all in the flavourings....

Aran

I tried it too and didn't think it resembled "bacon" very much, but it DOES make a good side dish.

I like using Tamari instead of soy sauce. I don't know how that would affect this recipe, though.

nKedrOoStEr wrote:I will be trying this for sure! I think I might eliminate the liquid smoke (not a fan) and smoke them myself on my smoker. I grill eggplant all the time with olive oil, garlic, salt, pepper and soy and love it when its nice and crispy! I would guess this has to be outstanding.

yum when's dinner

Liquid smoke consists of smoke produced through the controlled burning of wood chips or sawdust, condensed into solids or liquids and then dissolved in water. This method is called destructive distillation. This solution can be modified to develop a wide range of smoke flavors See:

http://en.wikipedia.org/wiki/Liquid_smoke

I'm going to try cutting the eggplant into quarters lengthwise and slicing long strips, then dipping them into the liquid and dehydrating them. I'm hoping it will be similar to a faux jerky. Since I have a multi-tray dehydrator, I may try zucchini and summer squash, too.