Chef Isabelle Gélinas stopped by Global News Morning Thursday to talk to Laura Casella about the Montreal Vegan Festival taking place at Marché Bonsecours.
She brought some delicious eggplant bacon and left us her recipe to try at home.
Ingredients:
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- 1 or 2 eggplants (Chinese eggplant preferred), very thinly sliced lengthwise
- olive oil
Sauce:
- 1 tbsp light tamari sauce
- ½ tbsp liquid smoke
- ½ tbsp maple syrup
- salt, to taste
Steps:
- Put the rack in the middle of the oven. Preheat the oven at 400°F. Lay a parchment paper on a large baking sheet.
- Put the eggplant slices on the baking sheet, without them touching. Brush with oil on both sides.
- Bake for 8 minutes. Flip over and continue baking for 4 minutes.
- Remove from the oven and set aside. Reduce oven temperature to 325 °F.
- Mix the sauce ingredients in a shallow plate.
- Drench each eggplant slice in the sauce and remove excess with your fingers. Put back on the baking sheet.
- Bake again for 6 to 8 minutes, depending on the level of crustiness desired.
- Once baked, if desired, turn off the oven and leave the bacon inside, with the door slightly ajar, for 45 minutes to 1 hour.
If you dare, and if you can resist, once the oven is cold, close the door and leave the bacon inside until the next morning.
“Your bacon will be… How should I put it? You’ll be in heaven,” said Gélinas.
Serve as is or toss in a cooking pan at medium heat, one minute on each side, without adding oil.
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