Ingredients

  • 1 eggplant (large, about 1 pound)
  • 1/2 cup olive oil
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon paprika
  • salt (Regular or applewood-smoked)
Read Directions

NutritionView more

40Calories
Sodium1%DV25mg
Fat5%DV3.5g
Protein0%DV0g
Carbs1%DV2g
Fiber2%DV<1g

PER SERVING *

Calories40Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium25mg1%
Potassium50mg1%
Protein0g0%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g2%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Pamela V. 5 Jun 2016
I followed the directions exactly but I cut the ingredients in half. I had only a baby eggplant so I didn't need as much marinade. I loved the outcome! It's a great salty sweet flavor. I marinated for two hours and then put them in the oven on 170 degrees (the lowest temperature on my oven) for about twelve hours. You will have to watch the pools of oil that form as the strips bake. I changed out the parchment paper and blotted the strips twice during the process. It's a long-term commitment to make these but worth it in my opinion. I will pair these with gluten free banana pancakes in the future. I could easily trick myself into believing I was eating turkey bacon. Thanks for the recipe!