Oh I can’t believe I forgot to tell you guys! I got a dehydrator for my birthday last month. Doesn’t Ash know me well? Well, that and I had been hinting at it for about a year. But at least he’s good at getting my hints.
I never got around to posting about it because we moved just two days after my birthday and were too busy packing and moving. Whoops!
This is me making zucchini chips just after Ash gifted it to me, I couldn’t wait to get this thing going. The cat ears a birthday tradition of mine. And yes, we had to say goodbye to this amazing kitchen.
I have been using my Excalibur dehydrator about twice a week since I got it, making kale chips, zucchini chips, raw cheeses and this eggplant bacon.
I love my Excalibur so much that I signed up as an affiliate for them. If you are thinking of getting one, consider supporting The Vedge and buying through this link. You will get free shipping, and I will get a commission paid by Excalibur (not you).
But don’t worry, you can make this recipe in the oven still. I was making this for a long time in my oven. It’s a bit of extra effort, and it will be a little chewier (not as crispy) but it will still be tasty.
This eggplant bacon makes a delicious (and addictive) snack. Whenever I make this and it comes out the dehydrator its always gone within a day. In wraps, on eggless salads, on sandwiches, chopped up in salads – there are so many ways to use this bacon. Or just eating it straight from the dehydrator. That’s a good choice too.
- Whisk together all ingredients except eggplant in a small bowl.
- You can peel the eggplant if you want, I prefer to leave it on but it is a little chewy.
- Thinly slice the eggplant. It’s easier using a mandolin that allows for very thin slices, or a horizontal peeler. I slice the eggplant by hand.
- As you are slicing the eggplant, add to the bowl with the sauce and allow the eggplant slices to marinate for a few minutes until they soften.
- Move the softened eggplant to a mesh dehydrator tray (or oven tray). You want as much of the marinade on there as possible.
- Once all the eggplant slices are done, if you have any marinade mixture left over, brush the remaining marinade over the eggplant slices.
Dehydrate at 46°C – 52°C / 115°F – 125°F for 12-24 hours, depending on how thick your eggplant slices are. Mine took about 18 hours.
- Turn oven to 75°C / 165°F and cook for 1 hour. Turn oven off, open oven door and let trays sit in there for 30 minutes. Turn oven to 75°C / 165°F and cook for 1 hour. Repeat this process until the eggplant is crispy.