Preparation
20 minutes
Cook Time
15 minutes
Serves
4
Cooking Level
Medium
Ingredients
- 3 Pure Flavor® Baby Eggplants, sliced into thin strips
- For the marinade:
- ¼ cup water
- 1½ teaspoons salt
- ¼ cup maple syrup
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1 tablespoon Tamari
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ½ tablespoon liquid smoke
- 1 teaspoon freshly ground black pepper
- For the breakfast bowl:
- 1 cup finely shredded kale
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- ¼ cup of chickpeas
- ½ of an avocado, sliced
- 3-4 strips eggplant bacon
- 1 fried egg
Directions
Step 1
For the eggplant bacon:
Preheat oven to 425°F. Line baking sheet with parchment and place wire baking rack on top.
Place marinade ingredients in a bowl and whisk together.
In shallow dish, layer eggplant slices, pour marinade over them and let sit for 15-30 minutes, flipping once.
Lay marinated eggplant on rack and bake for 12-14 minutes on middle rack.
Remove from oven and once cool, dip each slice back into marinade and place back on rack. Sprinkle salt and pepper to taste and bake for 2 minutes. Then remove from oven and allow to cool completely.
Step 2
For the breakfast bowl:
In a large bowl combine kale, olive oil and lemon juice. Mix together with hands until tender. Top with avocado slices, chickpeas, strips of eggplant bacon, and a fried egg. Enjoy!
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American Baby Eggplants Breakfast Craft House Collection Dairy Free Eggplant Entrée Family Healthy Hearty Low Carb Main Courses Meal Nut Free Protein Salad Recipes Vegetarian
