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

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


  1. 1 medium aubergine / eggplant

  2. Marinade

  3. 2 tbsp balsamic vinegar

  4. 2 tbsp Worcestershire sauce – see my gluten-free link below

  5. 1 tbsp water

  6. 1 tbsp maple syrup

  7. 1 tbsp olive oil plus extra for greasing

  8. 1 tsp liquid smoke

  9. 1/2 tsp black pepper

  10. 1/2 tsp paprika

  11. 1 pinch chilli powder


  1. Cut the aubergine lengthwise into quarters

  2. Now thinly slice each quarter lengthwise. A mandolin slicer is perfect for this but watch your fingers, they’re lethal!

  3. 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

  4. After the 30 minutes, rinse off the salt and pat dry with fresh kitchen towel

  5. Meanwhile preheat the oven to gas 7 / 210C / 425°F and line a baking tray with parchment paper

  6. Brush both sides of each strip with oil and place on the baking tray

  7. Cook for 7 minutes on each side, a total of 14 minutes in the oven

  8. Remove from the oven and set aside to cool a bit while you make the marinade

  9. Turn the oven heat down to gas 4 / 180C / 350°F and set a wire rack above the lined baking tray

  10. Dip each aubergine slice in the marinade then place on the wire rack

  11. Bake for a further 12 minutes or until crisp

  12. Remove and let cool again

  13. Great chopped up in salads and in BLT sandwiches!

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