Crispy Aubergine ‘Bacon’

Crispy Aubergine ‘Bacon’


  • 125 g aubergine (about 1/2 a medium aubergine)

For the marinade

  • 2 tablespoon soy sauce
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons Mable syrup


  • Wash the aubergine. Using a mandolin, very carefully slice the aubergine into strips 1.5-2mm thick.
  • Spread out over a plate or tray and sprinkle generously with salt. Leave for at least 30 minutes — the salt will draw the moisture out of the aubergine.
  • Meanwhile, mix all of the marinade ingredients together in a bowl and put to one side.
  • Once you can see drops of water on the aubergine and it has reduced in thickness slightly, gently rinse the strips to get rid of the salt. Pat dry with kitchen paper.
  • Preheat the oven to 180ºC.
  • Dip the strips of aubergine into the marinade a couple at a time and spread evenly over a lined baking tray, trying not to overlap. Roast for 5 minutes, carefully flip the strips over and roast for a further 2 minutes or until golden and crisp being careful not to burn them.
  • Leave on the baking paper to cool — they should crisp up as they cool. Either use the strips whole on sandwiches or cut into pieces (I find using scissors is easiest) and add to pasta or salads. Enjoy!

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