Thinly sliced and seasoned eggplant is pan-fried in oil until crunchy and chewy like bacon. Read more about eggplant in our July/August 2018 Savor feature.
SERVING SIZE: 5 to 6 slices (8 grams)
PREP TIME: 10 minutes
COOKING TIME: 24 minutes
- 1 small eggplant
- 1 teaspoon (5 milliliters) liquid smoke
- 1½ tablespoons (22 milliliters) less-sodium soy sauce
- 1 teaspoon paprika
- 2 tablespoons (30 milliliters) vegetable oil, divided
- Cut stem off eggplant. Using a vegetable peeler, peel eggplant into thin strips, moving from top to bottom. Discard purple peel and inside seed-filled portion.
- In a small bowl, stir together liquid smoke, soy sauce and paprika. Lay out eggplant strips on a cutting board. Brush sauce mixture onto one side of each eggplant slice.
- Heat a frying pan over medium heat. Add 1 tablespoon oil and wait for it to slightly simmer (about 2 minutes).
- Place several slices of eggplant in the pan, sauce side up. Be sure not to crowd the pan.
- Cook on one side for 2 minutes (edges will start to brown).
- Use tongs to flip and cook an additional 2 minutes.
- Remove slices from pan and place on a paper towel-lined plate.
- Add remaining 1 tablespoon oil and repeat until all eggplant is cooked.
Nutrition per serving: 51 calories, 5g total fat, 0g saturated fat, 0mg cholesterol, 129mg sodium, 2g carbohydrate, 1g fiber, 1g sugar, 1g protein, N/A potassium, N/A phosphorus