If you love trying all kinds of vegan bacon alternatives, then you have to try this Eggplant Bacon! It is loaded with that savory smoky bacon flavor and has just 6 ingredients (2 of them being salt & pepper).
This is a great plant-based, gluten-free, soy-free, and tofu-free bacon alternative. I hope you love it as much as we do!
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Soy-free vegan bacon
I have AMAZING recipes for tofu bacon and vegan bacon bits on this blog, but of course those vegan bacon recipes all have soy. I've gotten a few requests for soy-free bacon (and soy-free recipes in general), so I wanted to share this eggplant bacon recipe with you to start!
It's VERY easy to make with just a few simple ingredients, and it is delightfully crispy, smoky, salty, and savory, with a hint of sweetness.
This vegan bacon is perfect for snacking, sneaking into a sandwich, and for crumbling over salad or over vegan mac and cheese.
Healthy eggplant bacon
In addition to being soy-free, gluten-free, and delicious, this vegan bacon is actually healthy and low calorie! I mean, you are eating eggplant as a snack here! A whole eggplant makes LOTS of bacon strips, and you don't have to feel guilty about the fact that you won't be able to stop munching on this!
Ready to make eggplant bacon??
Ingredients
- 1 medium eggplant (try to get one that is long and thin)
- 1 tablespoon olive oil (or any oil, but I love the savoriness of olive oil)
- 1 tablespoon coconut aminos (or use soy sauce if soy is not a concern for you)
- 1 tablespoon maple syrup (or agave nectar or brown sugar)
- 1 teaspoon smoked paprika (see note below)
- 1 pinch sea salt
- 1 teaspoon freshly cracked black pepper
Smoked paprika note: The smokiness is REALLY nice for making "bacon." If you can't find smoked paprika at the store, you can order it on Amazon. Another option is to use regular sweet paprika and add a few drops of liquid smoke.
Equipment needed
- Mandoline slicer (this is key to getting thin, even strips of eggplant that turns into crispy bacon!)
- Cut-resistant gloves (PLEASE always use these when using a mandoline! No matter how careful you think you will be, mandoline cuts happen suddenly and they're always awful)
- Large baking sheet (or two to speed this up)
- Parchment paper (so important for the eggplant not to stick, and for easier cleanup)
- Pastry brush
Instructions
Step 1: Preheat oven to 250F (yes, that's 250, not 350!). Line a large baking sheet with parchment paper, or use 2 baking sheets if you think your eggplant slices will not fit on one sheet.
Step 2: Cut the eggplant in half lengthwise to make it easier to work with. Use a mandoline slicer to slice it into VERY thin strips. You want strips as thin as possible without them breaking apart. If your slices are too thick, the eggplant won't crisp up and you'll have chewier bacon. ALWAYS wear your cut-resistant gloves when using a mandoline!
Step 3: Combine the rest of the ingredients (olive oil, coconut aminos, maple syrup, smoked paprika, salt, and pepper) in a small bowl and whisk together.
Step 4: Use a pastry brush or silicone brush to brush the sauce mixture on both sides of the eggplant.
Step 5: Arrange the eggplant on the parchment-lined baking sheet and bake for 25-30 minutes or until brown in color and crispy, flipping halfway through. Allow to cool for a few minutes and enjoy!
Storing eggplant bacon
Keep the bacon in a sealed container in the fridge for up to 5 days, or freeze for up 1 month. To reheat and crisp up again, spread the eggplant bacon on a baking sheet and pop in the oven at 300F for just a few minutes.
Recipe variations
This basic eggplant bacon is pretty fantastic as it is, but try experimenting a little with the seasonings:
- A pinch of cayenne powder for spice
- Few drops of lemon or lime juice for tang
- Pinch of ground cumin for more smokiness
- And as I mentioned above: a few drops of liquid smoke for extra smokiness
Try different plant bacon:
You can make vegan bacon following these same steps by using a thinly sliced carrot or large mushrooms that were thinly sliced! How cool is that!?
Serve eggplant bacon with:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Eggplant Bacon (Soy-Free and Vegan!)
Ingredients
- 1 large eggplant, try to get one that is long and thin
- 1 tablespoon olive oil, or any oil, but I love the savoriness of olive oil
- 1 tablespoon coconut aminos, or use soy sauce if soy is not a concern for you
- 1 tablespoon maple syrup, or agave nectar or brown sugar
- 1 teaspoon smoked paprika, see note below
- 1 pinch sea salt
- 1 teaspoon freshly cracked black pepper
Special equipment
- Mandoline slicer (this is key to getting thin, even strips of eggplant that turns into crispy bacon!)
- Cut-resistant gloves (PLEASE always use these when using a mandoline! No matter how careful you think you will be, mandoline cuts happen suddenly and they're always awful)
- Large baking sheet (or two to speed this up)
- Parchment paper (so important for the eggplant not to stick, and for easier cleanup)
Instructions
- Preheat oven to 250F. Line a large baking sheet with parchment paper, or use 2 baking sheets if you think your eggplant slices will not fit on one sheet.
- Cut the eggplant in half lengthwise to make it easier to work with. Use a mandoline slicer to slice it into VERY thin strips. You want strips as thin as possible without them breaking apart. ALWAYS wear your cut-resistant gloves when using a mandoline!
- Combine the rest of the ingredients (olive oil, coconut aminos, maple syrup, smoked paprika, salt, and pepper) in a small bowl and whisk together.
- Use a pastry brush or silicone brush to brush the sauce mixture on both sides of the eggplant.
- Arrange the eggplant on the parchment-lined baking sheet and bake for 25-30 minutes or until brown in color and crispy, flipping halfway through. Allow to cool for a few minutes and enjoy!
Questions? Feedback? I love to hear from you!