Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large eggplant into 0.5 cm thick strips and arrange them in a single layer on a parchment-lined baking sheet.

2. 2

   In a shallow dish, whisk together 30 ml liquid smoke, 60 ml maple syrup, 60 ml low-sodium soy sauce, 30 ml apple cider vinegar, 10 grams smoked paprika, 5 grams garlic powder, 2 grams black pepper, and 2 grams salt to create the curing marinade.

3. 3

   Brush both sides of each eggplant strip generously with the prepared marinade, ensuring full coverage, and allow to marinate at room temperature for 30 minutes.

4. 4

   Bake the marinated eggplant strips at 150°C (300°F) for 45-60 minutes, flipping halfway through, until they are crispy and resemble bacon.

5. 5

   While the eggplant bakes, bring 720 ml water and 2 grams salt to a boil in a medium saucepan, then slowly whisk in 250 grams stone-ground grits, reducing heat to low, covering, and simmering for 20-25 minutes, stirring occasionally, until thick and creamy.

6. 6

   Stir 240 ml whole milk and 60 grams unsalted butter into the cooked grits, then fold in 60 grams shredded sharp cheddar cheese until melted and smooth.

7. 7

   Serve the crispy Cured Eggplant "Bacon" immediately over generous portions of the creamy grits, garnished with 15 grams finely chopped fresh chives.