Recipe Directions

a few days before:
sprout wheatberries.
then dehhydrate them at 100.
then grind into flour.
then make the bread following the more detailed recipe i posted awhile ago.
the day before:
make the eggplant bacon. i let mine dehydrate for around 24 hours. it was crispy and yummy.
the day of:
soak some cashews and make the mayo.
while you're making the mayo, put the rye bread in the dehydrator to warm (unless you're a timing expert and can finish the bread with the bacon)
assemble your sammich.
grub without guilt, because the pigs are still out there rooting in the compost.
yum.

Hail-kale's Thoughts

i used the eggplant bacon and wheat-caraway bread recipes from this site to make this delicious deli sandwich. it was freaking awesome. i ate 3.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

rawkaren: yep, you're right. same recipe, but i just realized that after i mandolined mine, i also sliced them lengthwise to make them into smaller, more bacon-like pieces. :)

0 votes
+
Vote up!
-
Vote down!

hi stRAWberry,
i'm glad you like my picture. i took about 10 and i still couldn't get it just right! photos of food are hard! anyway, the bacon recipe was the first one that popped up when i searched "eggplant bacon" in the search engine on this site. my only modification was that i used way less than 3/4 cup oil, as that seemed like a lot. i probably used 1/4 cup, plus a bit, and the bacon still came out really oily. i sliced it on my mandoline to get it as thin as possible, marinated it for somewhere around 2 hours (i kept mushing it around the casserole dish to spread the marinade as far as possible), started it overnight on teflex and then put it on sheets in the morning. and it did end up crispy after about 24 hours at 105. i kept it in all day today, to see what would happen... and it's still the same.. crispy and oily. crazy! i'm not sure about refrigerating it, i agree with pirawna that it'd probably get weird and mushy... so i'm eating as much as possible and giving some away. and i'm obsessed with this new garlic technique. so awesome! anyway, hope that helped, and happy eating!

0 votes
+
Vote up!
-
Vote down!

Yea, a BLT w/avo was the first thing I made also when I first made that eggplant bacun.
My eggplant did get crispy, but after refrigeration it got chewy and it would get soggy in the sandwich right away. So I never made the bacun again.

0 votes
+
Vote up!
-
Vote down!

Thank you for posting this. The first thing I did when I made that bac-un recipe was make a spinach/bacon/avocado sandwich. yumm!

0 votes
+
Vote up!
-
Vote down!

I had assumed it was this one. http://goneraw.com/node/935.
Please confirm, it looks fabulous!!

0 votes
+
Vote up!
-
Vote down!

hail-kale,
This looks so good! I do have a question. Which on-site bacon recipe did you use? There is more than one. AND, did you modify it in any way? This looks so crispy - I made one of the recipes and it was good, but a little chewy and I am looking for Crispy. I found a website about garlic preparation and how the taste is altered by the many different types of preparation. Interesting, isn't it? Lovely picture.
Thank you, stRAWberry

Leave a Comment

Comment

  • Allowed HTML tags: <a> <p> <br>
  • Lines and paragraphs break automatically.
  • Search Engines will index and follow ONLY links to allowed domains.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.