Vegan Eggplant Bacon Facon

STEPS:

1. Slice eggplant in half. I suggest just using just the half as it makes quite a lot.

2. Thinly Mandolin the eggplant.

3. Pour in 2 TB beet juice or garlic pressed malabar berries, into a container and add 1/4t soy sauce, 3 TB hickory and brown sugar barbecue sauce, 1/2t smoked paprika, 1t brown sugar, 1 t mixed Italian herbs, 2 cloves crushed garlic, 2 TB nutritional yeast 4 TB water and crushed pepper to taste. Coat well and marinate for a few hours or over night.

4. Oil gridler and grill both sides, on medium heat. About 3 minutes on the first side and 1 minute on the other, or until desired level of grill marks is achieved. This depends on how thin your slices are too.

Keep in fridge.

You can put under the griller to "Crisp up" again to crunchy texture.
Don't bake on sheets, they will stick to it even if you oil it well.

You can see in my trials the different colours I attempted though cooking depletes the nice pink colour!