Raw Vegan Eggplant Bacon
2 tbsp olive oil
1 1/2 tbsp smoked paprika or paprika
1 tbsp maple syrup or coconut nectar
1 tsp onion powder
1 tbsp nama shoyu
Using a mandolin slicer, slice your eggplant into thin strips avoid using strips containing seeds.
Whisk all other ingredients in a bowl using a fork.
Toss the eggplant strips in the marinade making sure to coat them well.
Place strips into a dehydrator tray lined with a nonstick sheet.
Dehydrate at 115° for 12-18 hours. Place strips on the rack halfway through. Or put them in before bed and transfer to the rack in the morning. No biggie.
You can always pop leftovers in the dehydrate to crisp them up again. You may also want to double the recipe.