Part one: figuratively
Tuesday, my hard work paid off, as my trip to Dallas went as well as I could have hoped. While it’s a long process before the business is awarded, I left extremely hopeful and am excited to work further on this tender. What’s even more exciting though, is that today my boss pulled me into his office and offered me a new challenge. One that involves bi-monthly travel to our domestic carriers – basically taking on sales (yay – I love power suits dresses and heels!!). I guess both my bosses were so happy with my presentation to AA that they decided I was ready for it – and let me say, I totally am!
Plus, it’s kind of the best of both worlds – Still Creative Director, but every once in a while, engaging in sales… I like it!
Part two: Literally
Eggplant makes me happy. It’s purple, it’s shiny, and it reminds me of childhood when grandma would make eggplant Parmesan.
Unfortunately, the days of eggplant Parmesan no longer exist, but that doesn’t mean I can’t still enjoy this spongy vegetable, right? Well, kind of. Eggplant houses such a bitter flavor profile, that consuming it raw can sometimes be a hit or miss situation. And let me tell you – I’ve had many misses! However, when I tried the “infamous Bacon” recipe, it was such a hit that I instantly disregarded the bad, and rekindled my love for eggplant. (note: I’ve modified and simplified my bacon recipe quite a bit)
Eggplant Bacon (or, “Crispy Marinated Eggplant” if you want SAD people to eat it)
1 large eggplant, or, 3-4 Japanese eggplants (I prefer the later)
1 T sea salt
1 T maple syrup
2 T olive oil
2 T tamari
2 T apple cider vinegar
1 t chili powder
1 t paprika
1 t cumin
1/4 tsp cayenne
Thinly slice eggplant on a mandoline (or, using a horizontal peeler, see below) and cut into strips. In a separate bowl, mix remaining ingredients. Place eggplant in marinade and let sit for a few hours, or even better, overnight.
Place eggplant strips on a teflex dehydrator sheet and dehydrate a for two hours at 105 degrees. Remove eggplant strips from teflex and place on mesh screen. Dehydrate till crispy.
The first time I made this, I used a horizontal peeler and the strips just never seemed to get crispy – I’m talking, even after 2 days in the D! So, the next time I used my mandoline, which is a bit thicker, and viola – the strips got crispy! This kind of left me perplexed, as I just figured the thinner, the crispier – Not the case, I guess.
Pictured above is a raw version of Baba Ganoush, – definitely, a raw eggplant flop! If I were to try this again though, I’d marinate the eggplant in salt and lemon overnight to pull out some of the bitterness, and then blend with the remaining ingredients. However, I’d rather use my eggplant to make bacon instead 
