It’s that time of year when eggplant is growing strong in my neck of the woods! Since it is the only time of the year I really eat it I enjoy it immensely! We will make eggplant bacon, ratitullie, eggplant steaks, vegan eggplant parmesan, and the list goes on….. Here is a simple recipe for eggplant bacon, its great on sandwiches or just to snack on! Its really great to make an ELT, on a raw cracker bread with lettuce, tomato, and a cashew mayo and mustard. Its heavenly and I am getting hungry just thinking about it!
Eggplant Bacon:
6 Tablespoons Maple Syrup
1/2 teaspoons chili powder
3 Tablespoons olive oil
1 Tablespoon Tamari
2 Tablespoons Apple Cider Vinegar
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1 clove garlic (optional)
salt to taste
2 Eggplant
extra pepper to season top of eggplant
Blend first 10 ingredients in blender.
Slice eggplant and place in large bowl.
Pour blended mixture over eggplant land let marinate for a couple of hours.
Place eggplant on dehydrator trays, pepper the top of eggplant if you with and dehydrate for 24 hours, flip halfway through.
Voila! Eggplant bacon!
- Raw eggplant is very low in saturated fat, cholesterol and Sodium. It is also a good source of vitamin K, Thiamin, Niacin Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of dietary fiber, folate, potassium and manganese.
- Cooked eggplant is low in saturated fat and cholesterol. It is also a good source of vitamin K, thiamin, vitamin B6, folate, potassium and manganese and a very good source of dietary fiber. This food is very high in sodium and a large portion of the calories come from sugars. Cooked eggplant will cause more inflammation then raw eggplant.
- It is interesting to note that the raw eggplant contains magnesium, phosphorus and copper. Many Americans are low in magnesium and do not get enough in their diets. Phosphorus is also an important brain food. Every time we have a thought, reading, meditating or using our brain we burn phosphorus.
Freezing is another great way to preserve your eggplant if you cannot eat what you have fast enough.
- Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly.
- Blanch, have water ready and boiling with 1/2 cup lemon juice. Place eggplant in water and boil for four minutes.
- Drain, cool and package in freezer bag. Seal and freeze. If you would like to keep your eggplant ready to use as “steaks” place freezer paper between each eggplant to keep them separated.
Risk more than others think is safe.
Care more than others think is wise.
Dream more than others think is practical.
Expect more than others think is possible.
~Claude Bissell
Have a beautiful August!
Love,
Michelle
