Brussels Sprouts with Eggplant Bacon

share this recipe:

Vegetarian Eggplant Bacon & Sprout Salad

20 min. 2 serv.

43 ratings

If you’re looking for a new take on your boring everyday salad, try our Brussels Sprouts Salad with Eggplant Bacon!

You can easily pack this incredibly flavorful and nutrient-rich salad for lunch or serve it up to the family as a side for dinner. Either way, you won’t get enough of this tasty meal.

Let us know what you think about eggplant bacon in the comments, and don’t forget to rate and share this recipe with your family and friends!

CALORIES: 190

Email Grocery List Add to favorites Print this recipe Add to Calendar

INGREDIENTS

If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.

1 Eggplant, cut in strips

2 Tbsp Stevia

4 Cups Brussels sprouts, shredded (about 1 pound)

1/2 Cup Extra virgin olive oil, divided

2 Tbsp Fresh lemon juice

2 Tsp Dijon mustard

1 Tbsp Soy sauce

1 Tsp Smoked paprika

1 Tsp Sea salt

Nutritional Info

DIRECTIONS

step #1

To get started, preheat your oven to 400°F then cut the eggplant in stripes.

step #2

In a small bowl, combine soy sauce and paprika. Brush the mixture over the eggplant after laying it on a baking tray.

step #3

Bake for 10-15 minutes or until slightly crispy.

step #4

In a large skillet, heat olive oil over medium-high then add eggplant strips. Fry for about 2 minutes per side or until slightly crispy. Once cooked, remove eggplant bacon from pan and blot dry with a paper towel. Cook the remaining strips.

step #5

Combine the Brussels sprouts, oil, Dijon mustard, lemon juice, and salt in a medium bowl. Toss ingredients together until evenly coated.

step #6

Then add the eggplant bacon bites.

step #7

Ready to serve!

Did you know?

Eggplants are actually fruits! Weird right? Along with the eggplant, there are other fruits disguised as “vegetables.” These include tomatoes, cucumbers, zucchinis, peas, pumpkins, butternut squash (and other varieties of squash), okra, olives, bell peppers, and the beloved avocado.