Phone

(931) 783-1808

Email

tanyaraygarrett@gmail.com

Opening Hours

Mon - Fri: 8AM - 4PM

Ingredients
1/2 medium eggplant
2 tbsp avocado oil
1 tbsp Worcestershire sauce
1 tbsp maple syrup
2 tsp liquid smoke
1 tsp smoked paprika
1 pinch sea salt
1 pinch garlic powder
1/2 tsp freshly cracked black pepper

Directions
Preheat oven to 225 degrees. Line a large baking sheet with parchment paper. Slice an eggplant in half lengthwise, setting aside one half. Then cut one half in half lengthwise again, so you have two long, skinny pieces. Use a sharp knife or mandolin to slice into very thin strips about 1/8″ thick.

To make the sauce, add avocado oil, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisk to combine. Brush both sides of the eggplant slices with sauce.

Arrange the eggplant slices in a single layer on the parchment-lined baking sheet and sprinkle with black pepper. Bake for 20-30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. If needed, increase heat to 250 at the end if not crisping up. Remove from the oven and let cool slightly. It will crisp up the more it cools.

This is our favorite recipe from the Minimalist Baker. Does it taste like bacon? No, but it’s a delicious way to eat eggplant! One of the biggest frustrations parents face is trying to get kids to want to eat vegetables. This is a recipe that will get your kids LOVING eggplant.

We love eating it fresh out of the oven, but our two favorite ways to serve are on a veggie wrap or on a vegan BLT. Either way gives a great crunch to your wrap or sandwich.

Happy Eating!

Tanya

Author, speaker, and health coach in Tennessee

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