Vickys Aubergine / Eggplant 'Bacon'

• 1 medium aubergine / eggplant
• 2 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce - see my gluten-free link below
• 1 tbsp water
• 1 tbsp maple syrup
• 1 tbsp olive oil plus extra for greasing
• 1 tsp liquid smoke
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 pinch chilli powder

1. Cut the aubergine lengthwise into quarters
2. Now thinly slice each quarter lengthwise.
3. A mandolin slicer is perfect for this but watch your fingers, they're lethal!
4. Lay the strips on a kitchen towel and salt generously.
5. Don't worry, the salt is just to draw the bitter juices out.
6. You'll notice that beads of liquid start to form on the tops of each strip.
7. You won't be eating all that salt.
8. Leave the strips sitting for at least 30 minutes
9. After the 30 minutes, rinse off the salt and pat dry with fresh kitchen towel
10. Meanwhile preheat the oven to gas 7 / 210C / 425F and line a baking tray with parchment paper
11. Brush both sides of each strip with oil and place on the baking tray
12. Cook for 7 minutes on each side, a total of 14 minutes in the oven
13. Remove from the oven and set aside to cool a bit while you make the marinade
14. Turn the oven heat down to gas 4 / 180C / 350F and set a wire rack above the lined baking tray
15. Mix the marinade ingredients together well
16. Dip each aubergine slice in the marinade then place on the wire rack
17. Bake for a further 12 minutes or until crisp
18. Remove and let cool again
19. Great chopped up in salads and in BLT sandwiches!

eggplant, balsamic vinegar, worcestershire sauce, water, maple syrup, olive oil, liquid smoke, black pepper, paprika, chilli powder

Taken from cookpad.com/us/recipes/365925-vickys-aubergine-eggplant-bacon (may not work)