Not sure why this one failed. I followed the instructions exactly, except for the type of eggplant. So I'm wondering if that's why the darn strips didn't crisp. Then again, my husband remarked that we often have trouble crisping vegetables in our oven, so maybe it's the oven? All I know is it took a long time to make, and I'm annoyed it didn't turn out exactly right. The flavor was excellent though.
Source: This Mess Is Ours | Makes: 6-8 slices of "bacon" | Time: 45 min - 1 hr
2 tbsp water
1 tsp salt
2 tbsp maple syrup
1 tbsp apple cider vinegar
1/2 tbsp EVO
1/2 tbsp coconut aminos
1/2 tsp sweet paprika
2 tsp liquid smoke
/2 tsp black pepper
1 "graffiti" or "Sicilian" #eggplant, sliced into thin strips with a mandoline
Combine the water, salt, maple syrup, vinegar, olive oil, Tamari, paprika, garlic powder, liquid smoke and pepper in a bowl and whisk to combine.
Layer the eggplant slices into a shallow dish and pour the marinade over the top. Let the eggplant marinate for 15-30 minutes, being sure to rotate the eggplant slices at least once so that all of them are submerged in the marinade.
Meanwhile, preheat the oven to 425°F with a rack in the middle of the oven. Line a baking sheet with parchment paper or a silicon mat and place a wire baking rack on top.
Lay the marinated eggplant, reserving the marinade, in an even layer on the rack and bake for 12-14 minutes until the eggplant starts to caramelize, remove from the oven and let the eggplant cool on the rack.
Once the eggplant has cooled and crisped, about 2 minutes, dip each eggplant bacon slice back into the marinade again and place back onto the baking rack. Sprinkle with additional salt and pepper.
Bake an additional 2 minutes, then remove from the oven and allow to cool completely on the rack before serving.