Recently I got some locally grown eggplants which are a little more the size of softballs than eggplants we see most often.
I think this batch should be called Canadian bacon.
I found this recipe on a site called: Raw & Simple, It's from the Every Day Raw cookbook by Matthew Kenney. It's very simple and the "bacon" is a big hit with just about everyone who tries it.
Every Day Raw, page 58
1 large eggplant, thinly sliced
1 tablespoon sea salt
1/2 dried chipotle chile, soaked at least 2 hours
1/2 cup soaking water from the chipotle peppers
2 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons nama shoyu
2 tablespoons apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
pinch black pepper
To make the thin sheets of eggplant I used a mandolin or peeler. The mandolin is great at getting them sliced at an equal size, but sliced in 1/4" thick slices will work just fine too. I tried it with a peeler, but they were just too thin for me.
Once you have sliced your eggplant, sprinkle it with the sea salt and allow to sit for 1-2 hours. Layer your eggplant sheets between paper or cloth tea towels and press out excess moisture.
In the mean time, blend the other ingredients in the liquid container of your Vita-Mix.
Submerge the squeezed eggplant in the marinade. I put them in a baggie and purged as much air as possible (as I would with any marinade). Marinate 30-45 minutes.
Carefully lay out the eggplant sheets onto your dehydrator trays and dehydrate until crispy (24 – 48 hours).