Smoky Aubergine “Bacon”

While there’s no denying that I have a sweet tooth through and through, there comes the odd occasion when I’ll start the day craving something on the savoury side. Unfortunately, my intolerance to eggs means that the savoury brunch staple is off the cards for me and though I love a good plate of avocado on toast, every now and then I fancy something a little different. Since I know that plant-centric diets are becoming increasingly popular, I decided to create a savoury brunch alternative that everyone can enjoy. Enter aubergine ‘bacon.’ Crispy, smoky, and utterly delicious!

Aubergine bacon

Of course, these aren’t exactly like regular bacon rashers but their hearty and meaty texture makes them an incredible substitute in their own way. They soak up all the amazing flavours of the marinade and become something of a dream. The best part is that there are so many ways to enjoy these! You could simply eat them over some grilled veg, toss them in a salad, sandwich them up with lettuce and tomato to make your very own vegetarian BLT or even use them to top your pancakes with some blueberries and maple syrup! The possibilities are endless so I hope you love them!

Aubergine bacon

Aubergine bacon

Ingredients

Serves 2-3

  • 1 large aubergine
  • 2 tablespoons olive oil
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 heaped teaspoon smoked paprika

Serving Suggestions:

Method

In a bowl, mix together your olive oil, tamari, paprika and apple cider vinegar. Then, thinly slice your aubergine length wise. Place these slices in a large bowl and toss in the marinade mixture, coating everything evenly. Allow this to sit for 20 minutes.

Pre-heat your oven to 180°C.

Place your aubergine slices on a lined baking tray and roast in the oven for 15-20 minutes, turning over once in the middle. The aubergine should be just crispy on the edges when you remove it from the oven. Just before removing, heat a griddle pan on the stove-top to medium temperature. Take your aubergine slices straight from the oven and griddle them for an additional minute each side before transferring to a plate and serving with your desired toppings. Enjoy!

Aubergine bacon

Maxine Ali

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