Eggplant bacon

Whisk the tamari, Worcestershire sauce, maple syrup, black pepper, garlic powder, smoked paprika and cayenne together for the bacon brine.

Drizzle the olive oil in slowly while whisking so it emulsifies, then mix in a little liquid smoke if using.

Cut the end off the eggplant, quarter it and slice on a vegetable slicer to about the thickness of a slice of bacon.

Dip each slice into the mixture until thoroughly coated, wipe off a little of the excess and lay it on a parchment lined baking sheet.

Bake at 225 degrees for 45 minutes.

Brush with the remaining brine, return to the oven at 250 and continue until crisp and very bacon-like, flipping partway and pulling the thinner slices as they finish.