Eggplant "bacon" chips
Just a few simple ingredients for this vegan treat:
• Eggplant, 1 cup raw to make 1/4 cup dried chips
• 1 roma tomato per serving
• Oil, 2 tbs. per cup of eggplant
• Hemp milk (or substitute), 2 tbs. per cup of eggplant
• Salt water for soaking
I sliced my eggplant on the thinnest setting on a mandoline (you can use a vegetable peeler), put in a dish, covered slices with water and added about a tsp. of salt per cup of eggplant. I let this soak, covered, overnight in the fridge until lots of brown water leached out, leaving the fruit very white. You may even skip this step if you like, but I wanted as little "grassy" flavor left in the final product as possible.
I drained the water, patted the eggplant dry, and tossed with olive oil. I marinated this at room temperature for 2 hours. The eggplant will absorb the oil readily.
Add the hemp milk and stir. I left the eggplant in the fridge overnight at this stage. You may dry the eggplant immediately. Some browning will begin to occur as the enzymes do their work. I added the sliced tomato, once again to override any "grassy" taste the eggplant might still have.
My eggplant went in a dehydrator at 105 at around noon, and came out looking like well-cooked bacon at 8 a.m. the next morning. You may find you need less time.
There was still a bit of a "grassy" aftertaste, but for the most part, it was an excellent bacon-like treat I will definitely make again right away.
• Add to spinach salad with Vegenaise or any Italian-style dressing.
• Omit the tomato and make a spinach-fruit salad, with apple or citrus