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Asian-Inspired Eggplant “Bacon”

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Asian-Inspired Eggplant “Bacon” is a crispy, delicious crave-worthy recipe.  It’s air quote “bacon,” but it doesn’t lack that same crack-like umami flavor we can’t resist! 

Asian-Inspired Eggplant "Bacon" is a crispy, delicious crave-worthy recipe.  It's air quote "bacon," but that doesn't mean it lacks that same crack-like umami flavor we can't resist! 

Let me be clear: I am a bacon lover.  This recipe is in no way a claim that anything could replace bacon in my piggy-loving heart.  However, this Asian-Inspired Eggplant “Bacon” pretty damn good.

Whatever you do, make sure to slice the eggplant thinly so that it will crisp up.  That’s the key for anything “bacon” in my life.  You know when you order bacon at a restaurant and they bring it out a limp pile of greasy white ick?  Yeah… that’s not okay.  I like my bacon and my “bacon” crisp!

Asian-Inspired Eggplant "Bacon" is a crispy, delicious crave-worthy recipe.  It's air quote "bacon," but that doesn't mean it lacks that same crack-like umami flavor we can't resist! 

This bacon is an asian-inspired version that’s flavored with soy sauce, liquid smoke, sesame oil, paprika, and a bit of garlic.  That combination of flavors brings to mind the salty, smoky, savory umami qualities that make pork bacon so very irresistible.

Use these “bacon” slices to top salads, create a BLT, or just as a delicious snack.  They’re also good dipped in ranch… not that I would know. 😉

Asian-Inspired Eggplant "Bacon" is a crispy, delicious crave-worthy recipe.  It's air quote "bacon," but that doesn't mean it lacks that same crack-like umami flavor we can't resist! 

Asian-Inspired Eggplant “Bacon”

by Laura Hall

Prep Time: 10 mins

Cook Time: 20-25 mins

Keywords: bake side snack gluten-free low-carb vegan vegetarian eggplant liquid smoke soy sauce

Ingredients (4-6 servings)

  • 1 pound eggplant, cut into 1/8 inch thick strips
  • 3 T soy sauce (or tamari if you’re gluten free)
  • 1/2 tsp liquid smoke
  • 1/2 tsp sesame oil
  • 1/2 tsp smoked paprika
  • 1/8 tsp garlic powder

Instructions

Preheat oven to 250 F and line 2 baking sheets.

Make sauce by placing soy sauce, liquid smoke, sesame oil, paprika, and garlic in a small bowl and whisking to combine.

Use a brush to lightly coat both sides of eggplant slices with sauce. Arrange in a single layer on the lined baking sheets.

Bake for 20-25 minutes, flipping half way through. It’s done when the eggplant is browned and appears slightly crispy. If not crisping up, put the oven on broil for a few seconds (literally – just seconds), watching closely. Remove from the oven and enjoy!

Note: If not eating right away, store in a sealed container in the fridge. To reheat, crispy them up in a skillet over medium heat.

[Tweet “Asian-Inspired Eggplant Bacon: a crispy, delicious crave-worthy #vegan recipe!”]

I didn’t forget WIAW!  Check out my day of eats below, and be sure to link up to Jenn’s WIAW baby at the bottom!

WIAW - New

Breakfast:

Coffee.  Morning cocktail.  Recipe photoshoot.  Eat.

Breakfast is so much more fun when I’m creating fancy-yet-easy recipes.  I scarfed this mystery pudding down approximately .00001 seconds after I finished taking pics.  It’ll be on the blog next Friday!

Lunch:

Then I was into the eggplant bacon.  I had it with a delicious veggie plate and an unpictured date before heading to the gym.

I washed it down with a lemon La Croix.  It’s not my favorite flavor, but it’s not bad.  Whole Foods was having a sale, which meant my favorite Tangerine was sold out.

Snack:

Post-workout smoothie bowl.  As per usual.

https://www.instagram.com/p/BaC71QjH0VZ/

Dinner:

This is another soon-to-be blog recipe.  I think… the pics were shadowy.  I’ll never make it as a food photographer.  Le sigh.

https://www.instagram.com/p/BaFtpuwnoG8/

There was a post-dinner snack of avocado pudding, but I was too into This is Us to take pics.  #sorryimnotsorry

[Tweet “Don’t miss the #WIAW link up and a vegan eggplant bacon recipe!”]



***

I ate all of that eggplant bacon in 2 days.  Oops.

What’s your favorite La Croix flavor?

Have you ever made a meatless “bacon”?  

Comments

  4. I used to eat ‘facon’ when I was a vegetarian. Never again! I prefer my bacon to be from a real genuine pork belly. My favorite La Croix flavor is grapefruit. Mostly because I like to say ‘pampelmousse’. It makes me feel fancy.

    • Mystery pudding is coming Friday!

      This Is Us… just watch it alone. You’re going to cry (this is coming from someone who is NOT a crier).

  9. Here a fun fact about me… I love eggplant but I don’t always love how it’s cooked. I’ve never been super successful making it myself, I enjoy eggplant and tofu at Chinese and Thai restaurants but is always sitting in an inch worth of oil. My exboyfriends Mom made these delicious eggplant meatballs they were better than regular meatballs but she never showed me how to do it. So I need all the help I can get. This eggplant bacon looks like something I could totally pull off. I love your addition of liquid smoke.

    • Also a great idea! I just saw a recipe for zucchini chip nachos this morning. I’m intrigued.

    • Thank you! I remember when I went vegetarian for a bit, that was one of the biggest things I missed.

  16. Ooh I love eggplant! I’ve never tried to make meatless bacon before, but I should probably learn. I recently ditched meat and I’ve had a package of tempeh “bacon” sitting in my fridge all week that I have yet to try. I’m nervous haha.

    • You’ll love it if you like tempeh! I have an odd affinity for anything tempeh, but I know some people think it’s too sour.

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  1. […] now, let’s go join Laura (and that intriguing eggplant recipe!) for Jenn’s WIAW […]

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