The Kitchn: How to make eggplant bacon
Brush
Cast iron skillet
Tongs
Baking sheet
Paper towels
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.
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.
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.
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.
(Meghan is the associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
