Food trends come and go, but eggplant “bacon” is definitely here to stay. If you’ve tried the coconut version, you know it’s delicious. But the texture? Not so bacon-y. Eggplant on the other hand takes this tasty vegan option to a whole new level — just ask Minimalist Baker‘s Dana Shultz, who created the perfect crispy recipe.
Making this heavenly, cruelty-free “bacon” might look hard to do, but it it only takes a few minutes of prep time. After creating thin strips of eggplant using a mandoline slicer, brushing on a marinade of spices, maple syrup, tahini, and vegan Worcestershire, and baking for 20-30 minutes, you’ll be left with a healthy breakfast staple even meat-eaters will dig into.
Oh, and here’s the best part: Eggplant “bacon” doesn’t just taste great — it’s so much healthier, too. With 28 calories and 2.2 g of far per serving compared to 43 calories and 3.3 g of fat in real bacon, it’s basically the answer to the world’s prayers. Grab the recipe right here and try it for yourself.