- 1 medium sized eggplant
- 1/4 cup Teriyaki sauce
- 3 tbsp Hemp Oil
- 1 tbsp Lemon Juice
- 1 tbsp Red Pepper Flakes
- 1 tbsp Brown Sugar
- 1/2 tsp Sea Salt
- 1 tbsp Garlic
- 1 tbsp Paprika
- 2 dashes of Liquid Smoke (optional)
- 3 tbsp Dulse
1. Either with a mandolin or potato peeler, slice up your eggplant into strips.
2. In a large bowl mix remaining ingredients. Add sliced eggplant to sauce mixture, and let sit in fridge for at least 30 minutes to marinate.
3. Fill up your dehydrator with your eggplant strips and dehydrate for about 15 hours (or more depending on your dehydrator). I flipped my eggplant strips over halfway through for an even dehydration.
*Feel free to flavor your eggplant bacon however you like*