Eggplant Bacons

INGREDIENTS

Bacon, which is considered by many consumers of meat as the symbol of gluttony and the ultimate argument against vegetarianism, owes very little of its taste qualities to Meat. In fact, it is its fat, salty and smoky side that many people find irresistible. One can easily find the same sensations by substituting the meat with eggplants. Simply cut an eggplant into very thin slices and spice it.

1 large eggplant, thinly sliced in the direction of the length (1/4 inch thick or less)
2 tablespoons olive oil
1 teaspoon of cumin powder
1 tablespoon lemon juice
1 teaspoon of paprika
1 teaspoon of garlic powder
½ black salt

PREPARATION

1. Preheat oven to 120ºC and line baking sheet with baking paper.
2. In a bowl, place the sliced eggplant, sprinkle with cumin powder, paprika, garlic powder, olive oil and salt. Mix well using your hands.
3. Place the eggplant slices on the baking sheet and bake for 20-25 minutes.
4. Eggplant slices are crispier when they are fresh. If you prefer a simpler alternative, simply sauté bacon slices on both sides in a pan with a little oil until golden and crispy.
5. Store the eggplant bacon in a sealed jar in the refrigerator for up to 5 days.