adapted from Raw Food Essentials
2 tablespoons olive oil
2 tablespoons Nama Shoyu
Liquid Smoke, as much as you’d like (1-2 teaspoons)
1 tablespoon sea salt
seasoning: chipotle powder, cayenne, steak seasoning, whatever you want
Start by slicing the eggplant. I used a vegetable peeler to get these long slices, though they dried up into thin slivers so I may try a mandolin next time. Place the slices in a colander and mix well with sea salt. Place the salted slices over a bowl and allow the water to drain for at least 20 minutes, up to 40. Take the eggplant and squeeze out the excess water, then place in a bowl.
Next mix the remaining ingredients as a marinade and place the eggplant in a dish or bowl and cover with marinade. You can marinate anywhere from 20 minutes to overnight. The longer you marinate the more flavorful the eggplant. Line the sliced eggplant on mesh sheets and dehydrate at 104 until the desired crispiness is reached. 1-2 hours dries them but leaves them still sticky, like bacon. Overnight creates a nice crispy bacon.