Eggplant Bacon Food

EGGPLANT AND BACON PASTA

Steps:

• Thinly slice the eggplant, in about 4 inch (10 cm) long sticks.
• Add the pasta in a saucepan full of simmering water. Cook them according to the instructions on the package.
• Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the garlic cloves and leave them in the pan for about 2 minutes.
• Remove them from the pan when ready and add the eggplant sticks. Add the remaining oil and a pinch of salt. Cook the eggplant for about 2-3 minutes, until golden brown.
• Add the bacon and sausage, and give it a good stir. Continue to cook for another 3 minutes and add the pasta. Gently add the heavy cream and reduce the heat. Stir, and cook the pasta for about 1 more minute.
• Serve the pasta with shredded parmesan!

EGGPLANT BACON

Steps:

• Mix soy sauce, barbeque sauce, 1 tablespoon olive oil, maple syrup, liquid smoke, paprika, chili powder, and cayenne pepper in a shallow dish. Add eggplant; turn to coat each slice evenly.
• Marinate eggplant in the refrigerator, 6 to 12 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Cook eggplant slices until browned, about 5 minutes per side.
• Arrange eggplant slices on a baking sheet; sprinkle brown sugar on top.
• Roast in the preheated oven, checking frequently, until dark brown, 5 to 8 minutes.

EGGPLANT "BACON"

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment pepper.
• Cut eggplants in quarters lengthwise. Slice very thinly, about 1/8 inch thick.
• Whisk tamari, maple syrup, Worcestershire sauce, paprika, black pepper, liquid smoke, garlic powder, and cayenne pepper together in a large mixing bowl. Slowly drizzle in olive oil while whisking continuously.
• Dip eggplant slices in brine solution and manually wipe off some of the excess. Place slices on prepared baking sheets. Reserve extra brine.
• Bake in preheated oven about 35 minutes. Remove from oven and brush lightly with reserved brine. Bake another 15 minutes and turn slices over. Continue to bake until slices are browned and crisp, 15 to 20 more minutes. Thinner slices will be done before thicker ones, so check them occasionally and remove slices that crisp up first.

EGGPLANT 'BACON'

Steps:

• 1. Preheat oven to 150 C°. Line 2 baking sheets with parchment paper.
• 2. Cut eggplant in quarters, lengthwise. Slice each quarter into long, thin strips best with a mandolina.
• 3. In a small bowl, whisk together olive oil, soy sauce, maple syrup, paprika, and liquid smoke.
• 4. Place eggplant slices onto baking sheets and brush both sides with sauce. Season with pepper.
• 5. Bake until eggplant is cooked through and beginning to get crisp, 45-50 minutes.