Baked Eggplant Breakfast Bowl

Ingredients

• 3 Pure Flavor^® Baby Eggplants, sliced into thin strips
• For the marinade:
• ¼ cup water
• 1½ teaspoons salt
• ¼ cup maple syrup
• 2 tablespoons white vinegar
• 1 tablespoon olive oil
• 1 tablespoon Tamari
• 1 teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon garlic powder
• ½ tablespoon liquid smoke
• 1 teaspoon freshly ground black pepper
• For the breakfast bowl:
• 1 cup finely shredded kale
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• ¼ cup of chickpeas
• ½ of an avocado, sliced
• 3-4 strips eggplant bacon
• 1 fried egg

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