Vickys Aubergine / Eggplant 'Bacon', GF DF EF SF NF VEGAN

I started working on this recipe about 3 years ago but it never came out the way I wanted it to so I forgot about it for a while….more

Ingredients

Cut the aubergine lengthwise into quarters
Now thinly slice each quarter lengthwise. A mandolin slicer is perfect for this but watch your fingers, they’re lethal!
Lay the strips on a kitchen towel and salt generously. Don’t worry, the salt is just to draw the bitter juices out. You’ll notice that beads of liquid start to form on the tops of each strip. You won’t be eating all that salt. Leave the strips sitting for at least 30 minutes
After the 30 minutes, rinse off the salt and pat dry with fresh kitchen towel
Meanwhile preheat the oven to gas 7 / 210C / 425°F and line a baking tray with parchment paper
Brush both sides of each strip with oil and place on the baking tray
Cook for 7 minutes on each side, a total of 14 minutes in the oven
Remove from the oven and set aside to cool a bit while you make the marinade
Turn the oven heat down to gas 4 / 180C / 350°F and set a wire rack above the lined baking tray
Mix the marinade ingredients together well

https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
Dip each aubergine slice in the marinade then place on the wire rack
Bake for a further 12 minutes or until crisp
Remove and let cool again
Great chopped up in salads and in BLT sandwiches!