How To Make Eggplant Bacon — Cooking Lessons from The Kitchn

(Image credit: maria midoes)

window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[51634] = {“id”:51634,”type”:”Slideshow”,”images”:[{“image_id”:”e5f7472129a312abbfca127489386c6f24014257″,”caption”:”\u003cb\u003eSlice the eggplant\u003c/b\u003e: Trim the stem from the eggplant. Use a vegetable peeler to make long thin strips of eggplant by peeling vertically down the length of the eggplant, turning the eggplant a quarter turn every 4 to 5 strips. Discard any strips that are primarily peel. Discard the very seedy innards of the eggplant. Lay the strips out in a single layer on a baking sheet or large cutting board.”,”image”:{“id”:”e5f7472129a312abbfca127489386c6f24014257″,”width”:2500,”height”:3600,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-07-07T13:18:53.366-04:00″,”updated_at”:”2016-07-07T13:18:53.366-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Bacon#4.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”691dbbf3cfcb244dbe4ed4aeaa8388e01814af27″,”caption”:”\u003cb\u003eSeason the eggplant\u003c/b\u003e: Combine the tamari or soy sauce, smoked paprika, and liquid smoke in a small bowl. Brush the eggplant slices on one side with the mixture.”,”image”:{“id”:”691dbbf3cfcb244dbe4ed4aeaa8388e01814af27″,”width”:2500,”height”:3600,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-07-07T13:18:53.341-04:00″,”updated_at”:”2016-07-07T13:18:53.341-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Bacon#8.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”297d5fedba2faedd6fdbce8da958e484d9dad660″,”caption”:”\u003cb\u003eFry the eggplant\u003c/b\u003e: Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering, about 5 minutes. Add 6 strips of the eggplant, seasoned-side up, and fry until crispy, 2 minutes per side. Some pieces will brown quickly, and others will have soft spots.”,”image”:{“id”:”297d5fedba2faedd6fdbce8da958e484d9dad660″,”width”:2500,”height”:3600,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-07-07T13:18:53.341-04:00″,”updated_at”:”2016-07-07T13:18:53.341-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Bacon#9.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”95f1a8935c79e0c6238bf25bfc5ce21a28b4812a”,”caption”:”\u003cb\u003eDrain the eggplant bacon\u003c/b\u003e: Transfer the bacon to a paper-towel lined baking sheet. Repeat frying the remaining strips. Eat immediately. Eggplant bacon is best eaten the day it is made.”,”image”:{“id”:”95f1a8935c79e0c6238bf25bfc5ce21a28b4812a”,”width”:2500,”height”:3600,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-07-07T14:41:43.042-04:00″,”updated_at”:”2016-07-07T14:41:43.042-04:00″,”credit_style”:”external”,”credit_author_id”:null,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Bacon#11.png”,”alt_text”:””,”exclude_from_color_search”:false,”crop”:””,”ancestor”:null,”focus_z”:null}}]};

Eggplant is a nightshade often used as a substitute for meat in a number of dishes — from bolognese to burgers — so it only seems natural that we try our hand at transforming it into bacon. We’re taking eggplant back to the skillet, seasoning it for bacon success, and frying it up — just like the real stuff.

READ MORE »

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s