20 minutes
Cook Time
15 minutes
Cooking Level


  • 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


Step 1

For the eggplant bacon:

Preheat oven to 425°F. Line baking sheet with parchment and place wire baking rack on top.

Place marinade ingredients in a bowl and whisk together.

In shallow dish, layer eggplant slices, pour marinade over them and let sit for 15-30 minutes, flipping once.

Lay marinated eggplant on rack and bake for 12-14 minutes on middle rack.

Remove from oven and once cool, dip each slice back into marinade and place back on rack. Sprinkle salt and pepper to taste and bake for 2 minutes. Then remove from oven and allow to cool completely.

Step 2

For the breakfast bowl:

In a large bowl combine kale, olive oil and lemon juice. Mix together with hands until tender. Top with avocado slices, chickpeas, strips of eggplant bacon, and a fried egg. Enjoy!

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