Breakfast in Bed Bacon

Cookbook – everydayraw by Matthew Kenney

1 Lg Eggplant, thinly sliced lengthwise

1 Tb Sea Salt

½ Dried Chipotle Chile, soaked minimum 2 hours

½ C Soaking Water from Chipotle Chile

2 Tb Dark Agave Nectar

2 Tb Nama Shoyu

2 Tb Apple Cider Vinegar

1 tsp Chili Powder

½ tsp Cumin

1 Dsh Black Pepper to taste

1 Dsh Cayenne to taste

1 Tb Olive Oil

Toss eggplant + sea salt in a large bowl + let sit 1-2 hours. Blend remaining ingredients in high speed blender + place in medium bowl. Squeeze liquid from eggplant + add slices to bowl with marinade. Allow eggplant to marinate 30-45 minutes. Spread slices on dehydrator screens. Dehydrate 24-36 hours, until crisp.