- Marinade:
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons barbeque sauce
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 4 drops liquid smoke
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- 1 dash cayenne pepper (optional)
- 1 Chinese eggplant, sliced very thinly lengthwise
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- Mix soy sauce, barbeque sauce, 1 tablespoon olive oil, maple syrup, liquid smoke, paprika, chili powder, and cayenne pepper in a shallow dish. Add eggplant; turn to coat each slice evenly.
- Marinate eggplant in the refrigerator, 6 to 12 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Cook eggplant slices until browned, about 5 minutes per side.
- Arrange eggplant slices on a baking sheet; sprinkle brown sugar on top.
- Roast in the preheated oven, checking frequently, until dark brown, 5 to 8 minutes.
04/26/2018
recipepes.com
Eggplant Bacon, recipe
PT15M
PT1H
5
455 calories
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