Eggplant Bacon

By Chef:  Callie England
Posted: October 1, 2010 


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Eggplant makes me happy. It’s purple, it’s shiny, and it reminds me of childhood when grandma would make eggplant Parmesan. This recipe makes some tasty raw vegan bacon.


  • 1 large eggplant, or, 3-4 Japanese eggplants (I prefer the later)
  • 1 T sea salt
  • 1 T maple syrup
  • 2 T olive oil
  • 2 T tamari
  • 2 T apple cider vinegar
  • 1 t chili powder
  • 1 t paprika
  • 1 t cumin
  • 1/4 tsp cayenne


  1. Thinly slice eggplant on a mandoline (or, using a horizontal peeler, see below) and cut into strips. In a separate bowl, mix remaining ingredients. Place eggplant in marinade and let sit for a few hours, or even better, overnight.
  2. Place eggplant strips on a teflex dehydrator sheet and dehydrate a for two hours at 105 degrees. Remove eggplant strips from teflex and place on mesh screen. Dehydrate till crispy.


The first time I made this, I used a horizontal peeler and the strips just never seemed to get crispy – I’m talking, even after 2 days in the D! So, the next time I used my mandoline, which is a bit thicker, and viola – the strips got crispy! This kind of left me perplexed, as I just figured the thinner, the crispier – Not the case, I guess.