- 2 eggplants, sliced thin with peeler
- 5 dried chipotles, soaked in 2 c of water
- 1/4 c. soy sauce
- 1/2 c. maple syrup
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 2 tbs olive oil
- 1/8 tsp black pepper
Preheat oven to 250 degrees. With a vegetable peeler, slice long thin strips of eggplant. Cover a sheet pan with non-stick foil and lay out eggplant.
In a large blender add the water that the peppers where soaking in, along with the remaining ingredients. Blend on high until smooth.
Next pour mixture over the eggplant and place in the oven for 2 hours. Let cool and peel the bacon from the foil.
Serve at breakfast or on a BLT.
Prep time: 20 mins
Total time: 2:20 mins