Eggplant Bacon

Marinated in spices, maple syrup, lemon juice, and tomato paste, these crispy strips of eggplant can be enjoyed alone or used in your favorite recipes for some extra flavor, texture, and depth.

Eggplant thins out dirty blood filled with fats and poisons, which can help stop blood clots from occurring inside our veins and eases the heart, too, allowing it to not overwork as it pumps.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Eggplant Bacon

Ingredients:

• 1 tbsp pure maple syrup
• 1 tbsp freshly squeezed lemon juice
• 1 tsp tomato paste
• 1⁄2 tsp garlic powder
• 1⁄2 tsp paprika
• 1⁄2 tsp onion powder
• 1⁄8 tsp chipotle powder, or more to taste
• 1 medium eggplant

Directions:

Preheat the oven to 250°F/120°C. Line a large baking sheet with parchment paper.

Whisk together the maple syrup, lemon juice, tomato paste, garlic powder, paprika, onion powder, and chipotle powder in a small bowl. Set aside.

Cut off the ends of the eggplant, then slice lengthways into quarters. Lay each quarter down flat on a sturdy surface and use a sharp knife to cut the eggplant quarter into slices as thin as possible. You can also use a mandolin. 

Arrange the eggplant slices on the prepared baking sheet and brush the marinade on top. Flip and brush the other side as well.

Bake for 40 to 60 minutes, flipping the slices halfway, until crispy. Keep an eye on them for the last 10 minutes to make sure they don’t burn. Alternatively, you can dehydrate them at 285°F/140°C for 4 to 6 hours, or until crispy.

Cool the strips completely on a wire rack after baking. Store in an airtight container at room temperature for 3 to 4 days. 

Tips:

• You can enjoy the Eggplant Bacon in long strips or break them up into pieces that you can use in other recipes, such as the Cobb Salad, Loaded Crinkle-Cut Fries, and Spaghetti Carbonara from Brain Saver Protocols, Cleanses & Recipes, or in any other recipe you wish. 

Serves 2, about 20 bacon strips

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Categories: Fat Free, Grain Free, Nut and Seed Free, Breakfast, Lunch, Dinner, Baking, Kid Friendly

This item posted: 07-Oct-2022