2 tbsp coconut aminos (or soy sauce if you are not soya allergic like me)
1 tbsp brown sugar
¼ tsp chilli powder
1 tsp liquid smoke
½ tsp smoked paprika
½ tsp maple syrup
1 tbsp olive oil
Makes 8-10 slices
Heat the oven to 200°. Cut the aubergine lengthwise into slices, I did not make them too thin, as I did not want the bacon to be too crispy. Mix the coconut aminos, paprika, sugar, chilli powder, liquid smoke and maple syrup together, if you want a really smokey bacon, add more liquid smoke and paprika.
Line a baking tray or dish with parchment paper and brush with the olive oil.
Place the aubergine slices on the parchment paper turning over, so that both sides are coated with the oil.
Return to the oven until brown and crispy, checking to make sure you do not burn the aubergine, turning regularly. Remove from the oven and drain on kitchen paper.
I served on a granary teacake with sliced tomatoes and ketchup, absolutely loved it, far better to use vegetables, than processed meat replacements.