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Eggplant Bacon


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  • Serves 4 (about 24 pieces)
  • 1 medium eggplant (about 1 pound)
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon liquid smoke
  • 1/4 cup olive oil


Adapted from


Step 1

1. Slice the eggplant: Trim the stem from the eggplant. Use a vegetable peeler to make long, thin strips of eggplant by peeling vertically down the length of the eggplant, turning the eggplant a quarter turn every 4 to 5 strips. Discard any strips that are primarily peel. Discard the very seedy innards of the eggplant. Lay the strips out in a single layer on a baking sheet or large cutting board.

2. Season the eggplant: Combine the tamari or soy sauce, smoked paprika, and liquid smoke in a small bowl. Brush the eggplant slices on one side with the mixture.

3. Fry the eggplant: Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering, about 5 minutes. Add 6 strips of the eggplant, seasoned-side up, and fry until crispy, 2 minutes per side. Some pieces will brown quickly, and others will have soft spots.

4. Drain the eggplant bacon: Transfer the bacon to a paper towel-lined baking sheet. Repeat frying the remaining strips. Eat immediately. Eggplant bacon is best eaten the day it is made.

Per serving, based on 4 servings. (% daily value)
Calories 152 Fat 13.8 g (21.2%) Saturated 1.9 g (9.6%) Carbs 7.2 g (2.4%) Fiber 3.6 g (14.6%) Sugars 4.1 g Protein 1.7 g (3.3%) Sodium 254.3 mg (10.6%)


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