View Full Version : Eggplant Bacon ????
03-05-2007, 03:14 PM
For those who have made eggplant bacon. I wanted to know how dry do you want the eggplant to be? Pliable.......Crispy....somewhere in the middle?
I have made it before and let it get pretty dry and it was kind of tought. Just getting ready to put a batch in and was curious how everyone's turned out.
Thanks for the input.
03-05-2007, 04:47 PM
I've had it both pliable and crispy. I like it both ways but if you're going to make it into a sandwich it's better if it's a bit on the pliable side.
03-06-2007, 10:32 AM
I have tried both ways, its just preference i guess. I like it a little on the crispy side. i would watch the amount of olive oil you use though. The first time i made it there was way too much olive oil i thought, so i just used less this time. I actually have a batch that will be ready when i get home.....
03-06-2007, 10:39 AM
Never heard of Eggplant Bacon. Can you please share the recipe or a hint of the ingredients? I am hung up in my thinking of the soaking part to soften the eggplant. I got the dehydrator so should be good to along with my imagination on what to add to it once it soaked through: olive oil plus some Italian seasonings is my best guess. Thanks for sharing.
03-06-2007, 10:42 AM
Here's a link:
03-06-2007, 10:45 AM
Thanks. I saw that link few days back, didn't even peak as I thought we were talking about chips, so saved myself time, but I assume not now. Thanks for link and will peaking now.
03-06-2007, 11:09 AM
just fyi, i didnt have plum vinegar around but i had apple cider vinegar and used that and the bacon turned out ok...im sure it would be better w/ the plum but it satified the craving.
03-06-2007, 11:11 AM
I let them get pretty crisp, though they will get crisper as they cool, so be aware of that. I like them crisp on a sandwich - we call them EBLTs (eggplant bacon, lettuce and tomato), but if you're going to do that, then you need to keep the EB separate until you are just ready to eat the sandwich. Charlie Trotter in "Raw" even has a recipe for pine nut "mayonnaise", but I've never tried it.
03-06-2007, 11:49 AM
how much like real bacon does it taste?
Gosh... I miss blt's
03-06-2007, 10:43 PM
Thanks so much for everyone's posts. I ended up slicing the eggplant a little thicker so it would be more tender and it turned out perfect for sandwiches. Everyone I fed (actually made them try) loved them, even those who thought they did not like eggplant. Had some great sandwiches on onion bread. I used a guac. spread as the mayo, but would be very interested in the link for the pin nut mayo!
03-07-2007, 12:14 AM
How long did it take to make them? I am trying to do them fast tomrrow if I get up early and hoping to have them done by mid afternoon too.
carolg.........off to bed......
03-07-2007, 12:27 AM
After I marinated them, I put them in the dehydrater in the afternoon and let them go all night @ 115 degrees, but keep in mind that mine were a little thicker and you can use them before they are completely dry/transluscent. I really like them before they are completely done too!
03-07-2007, 01:35 PM
Also as far as being too chewy, for me, the skin was the chewiest part. Therefore peeling them first is good (not sure if that is what the original recipe says or not :o ), but also slicing thicker as others have said.
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