INGREDIENTS:

1 large eggplant

¼ cup tamari or soy sauce

3 tbs vinegar

¼ cup agave or your preferred plant-based sweetener

¼ cup oil

3 tsp sweet paprika

1 tsp salt

Pinch of pepper

INSTRUCTIONS:

Mix all ingredients except the eggplant in a bowl with a fork or in a blender. Cut the eggplant in half lengthwise. Slice each half into thin half-moons with a mandolin or sharp knife. Place the slices in a bowl and cover with the marinade. Line a baking sheet with parchment paper and place the eggplant slices on top, making sure they are not twisted and don’t overlap. Bake in a 170°C (340°F) oven for 8 minutes.

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