It has been a while since I’ve posted. I have been really busy with school and also was having some technical troubles with the website host I use for Guliash Girl, but I am back! I wanted to share a new favourite recipe of mine in hopes that you like it too. There are a lot of meat eaters that follow this blog and I recognize that bacon is delicious and nothing can ever replace it. Think of this recipe as a tasty dish on its own, without the need to compare it to everyone’s favourite breakfast treat!
I found the recipe for this on the Minimalist Baker website, which is an amazing resource for plant-based recipes. I will share the recipe below with my tweaks.
1 spoon, 30 minutes
-1 small or medium eggplant or half of a large one
-1 tablespoon maple syrup (or any other sweetener you prefer)
-3 tablespoons oil
-1.5 tablespoons soy sauce
-1 tablespoon Worcestershire (you can use vegan if preferred)
-2 teaspoons liquid smoke (you can find in most grocery stores)
-1 teaspoon smoked paprika (if you just have regular, that’s okay too)
-0.5 teaspoons garlic powder
-0.5 teaspoons black pepper
- Preheat your oven to 225 F
- Line a cookie sheet with parchment paper if you have it for easy cleanup
- Cut eggplant into strips similar in size to bacon but a bit thicker
(If you find that your eggplant is often soggy, after chopping let it sit in a colander and sprinkle with a lot of salt. Leave for at least a half hour but up to 2 hours until the eggplant sweats some of it’s liquid out. Then rinse the salt off and pat to dry. Here are more detailed instructions.)
- Mix syrup, oil, soy sauce, Worcestershire, liquid smoke, paprika, garlic powder and pepper together in a small bowl
- Arrange eggplant in a single layer on the cookie sheet and coat both sides with the liquid mixture using a brush or a spoon
- Bake for about 20 minutes and check the eggplant. If it is pretty crunchy you can take it out, if not you can leave in up to another 10 minutes but watch it!
- It is delicious immediately but can be used as leftovers by heating in a pan with a bit of oil, or just microwaving if you’re lazy (not as good of a texture though)
This can be used in a plethora of ways, in any sort of sandwich or wrap. I love it as a BLT.
For this wrap, I used hummus, and veggies and red lentils cooked in my taco seasoning.
Also, you can use it as a topping for burgers.
Let me know if you try this recipe and what cyou put it on! I would appreciate any feedback you have. Reach out to me by email firstname.lastname@example.org or on Facebook.