This plant-based twist on bacon offers a similar smoky and salty flavor profile and makes a great addition to vegetarian BLTs and breakfast sandwiches.
Ingredients
- extra-virgin olive oil: 4 Tbsp (divided)
- soy sauce: 2 Tbsp
- maple syrup: 1 Tbsp
- vegan smoked paprika: 1 tsp
- vegan Worcestershire sauce: 1 tsp
- medium eggplant: 1 piece (cut into 1/16-inch slices)
Metric Conversion
Stages of cooking
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In a small bowl, whisk together 2 tablespoons of olive oil and the soy sauce, maple syrup, smoked paprika, and Worcestershire sauce. Brush each slice of eggplant on both sides with the mixture and transfer to a plate.
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In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil until fragrant. Place the eggplant slices in a single layer in the skillet and cook, gently flipping with tongs, for 4 to 5 minutes on each side, or until slightly charred and crispy. (You will likely have to cook them in batches.) Keep a close eye on the eggplant to make sure the slices don’t burn. The next batches will take less time as the skillet heats up.
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Transfer the eggplant to a plate lined with paper towels. The eggplant will continue to crisp up as it cools. Enjoy immediately.
