I love getting together with my girlfriends for brunch on the weekends, but for many years I disliked most savory dishes on the menu due to my (or really my mother’s) distain for eggs. I was 26 when I first broke that barrier and tried for myself, but up until then evey breakfast and brunch was sweet carbs like pancakes or waffles with a side of bacon to balance it all out.  I even had a list of places in Seattle that served the best of the breed, I guess I had to if there was only one savory dish, it better be fantastic.

Now it has been a few years since I have eaten true bacon distant but for the love of this salty treat, I have created a healthy alternative.

So this is a constant work in progress, but there is not better recipe to perfect. So far it looks amazing and is definitely addictive.

Just trying to take this photo I learned a lesson: “When taking food photos, place a sign on the food if you step away” I was in the middle of taking the photo and my roommate, who didn’t realize what I was doing, grabbed a slice right off the top. I turned shocked, to see her with a huge smile on her face, & a thank you. Oh well, one photo survived the attack…

It didn’t take long before this was declared a new favorite around the house. As I continue to work on the recipe I will alter it here. This is a combination & edit of several recipes I have found online. A little sweet, a dash of smoke, spice tricks and lots of salt.

Make your own:

2 medium Eggplants

1/3 cup olive oil

1/2 very ripe avocado

2 Tbsp honey

2 Tbsp agave or maple syrup (using 2 different sweeteners activates more ’sweet’ receptors)

3 Tbsp Red wine vinegar

1 tsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayanne

black pepper to taste

1/2 tsp Liquid Smoke (optional) – call the ‘raw police’ or omit

2-3 tsp Real Sea salt – depending on your taste preferences

Peel the eggplants. Using the mandolin or a peeler, make long slices of the eggplant.

Mix all ingredients in a large container and work onto the eggplant slices. Allow to marinate for 3 hours, taste and adjust salt/pepper.

Place slices directly onto the screen of your dehydrator sheets. This will completely fill a 4-tray Excalibur.

Set dehydrator at 145 for 35 minutes then 110-115 for 18-24 hours.