EverydayRaw cookbook – Eggplant bacon

Everyday Raw by Matthew Kenney - layered bacon, zucchini, and sprouted hummus

I have the fortune of reviewing two of Matthew Kenney’s books, Everyday Raw and Entertaining in the Raw

Today’s review is of Everyday Raw, recipes that you can build your home raw cuisine from while Entertaining in the Raw is filled with more elaborate recipes that you might wish to save for special occasions or at least allot some time for building a deeper raw food pantry (will be reviewing that book in another post).

Kenney has a writing style that projects a vibrant abundance and passion for food in general and for the clarity of raw food specifically. In his voice and his recipes, you pick up on his deep experience with raw food recipe development and production in both the home and restaurant settings.

I am looking forward to exploring many of these recipes and sharing them with my family, we are all at varying levels of transition or experimentation. My only restriction with this cookbook is the use of nuts. We have severe nut allergies so we have a zero tolerance of any sort of nut product. I certainly can not fault Kenney and other chefs who create delicious foods with nuts, nuts have a great many virtues. I just have to find a way to engineer my way around them in these recipes.

For today’s review I chose to make Eggplant Bacon, from a wide range of interesting recipes. I pulled out a few recipes from each chapter below to show the diversity of these delicious offerings.

I loved the way the eggplant bacon recipe turned out, interesting flavor and texture. Eggplant bacon is healthy and interesting garnish to add to your raw pantry!

Everyday Raw by Matthew Kenney


everyday handbook

  • tools
  • key products
  • skills

blended & squeezed

  • mango raspberry
  • raspberry-agave lemonade
  • the muscle


  • citrus maple granola
  • chocolate-ginger macaroons
  • super goji-cacao-maca bars


  • herb crackers
  • golden tortilla chips


  • eggplant bacon
  • cucumber-white grape gazapcho
  • savory crepes

spreads, dips & sauces

  • red chile-pineapple dipping sauce
  • mango guacamole


  • creamy sesame dressing
  • blood orange-crispy fennel salad

larger dishes

  • portobello fajitas
  • baked macaroni and cheese


  • agave caramel
  • frozen goji berry souffle

ice cream

  • almond gelato
  • mint cacao chip

As I mentioned, I tried out the Eggplant Bacon recipe, featured below.

Everyday Raw by Matthew Kenney - layered bacon, zucchini, and sprouted hummus

Eggplant Bacon (page 58)


  • 1 large eggplant, thinly sliced
  • 1 tablespoon sea salt
  • 1/2 dried chipotle chile, soaked at least 2 hours
  • 1/2 cup soaking water from the chipotle peppers
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons nama shoyu
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • pinch black pepper
  • pinch cayenne


To make the thin sheets of eggplant I used a horizontal peeler.

Everyday Raw by Matthew Kenney - peeler

It worked like a dream!

EverydayRaw review: eggplant bacon

Once you have sliced your eggplant, sprinkle it with the sea salt and allow to sit for 1-2 hours.

In the mean time, blend the other ingredients in the liquid container of your Vita-Mix.

Layer your eggplant sheets between paper or cloth tea towels and press out excess moisture.

EverydayRaw review: eggplant bacon

(After pressing)

Submerge the squeezed eggplant in the marinade. I put them in a baggie and purged as much air as possible (as I would with any marinade). Marinate 30-45 minutes.

EverydayRaw review: eggplant bacon

(Soaking in marinade)

Carefully lay out the eggplant sheets onto your dehydrator trays and dehydrate until crispy (24 – 48 hours).

EverydayRaw review: eggplant bacon

(Eggplant on dehydrator tray)

Yields 15 – 20 bacon pieces.

Here are some shots of how I used this eggplant bacon with zucchini and some raw sprouted hummus that I will blog about another time.

Everyday Raw by Matthew Kenney - sprouted chickpea hummus with eggplant bacon

(Eggplant bacon and raw sprouted hummus)

Everyday Raw by Matthew Kenney - sprouted chickpea hummus with eggplant bacon, wrapped in zucchini

(Eggplant bacon, zucchini, and raw sprouted hummus)

Everyday Raw by Matthew Kenney - Eggplant bacon with zucchini spaghetti

(Zucchini spaghetti with eggplant bacon “carbonara”)

Product Details

  • Everyday Raw by Matthew Kenney
  • Paperback: 160 pages
  • Publisher: Gibbs Smith (March 28, 2008)
  • Language: English
  • ISBN-10: 1423602072
  • ISBN-13: 978-1423602071
  • Product Dimensions: 9.6 x 7.3 x 1 inches
  • Shipping Weight: 1.2 pounds

30 Responses to “EverydayRaw cookbook – Eggplant bacon”

  1. maya704 says:

    I’m finally trying a variation on this bacon right now. Will let you know how it goes.

    • Nika says:

      Maya: excellent! Looking forward to hearing how it went. I am about to post on another simple but very tasty recipe from another book I reviewed, typing fast as I can!

  2. Nancy Gold says:

    Your photos and material is wonderful. Thank you! I will try the eggplant bacon soon, as yours looks soooo delicious!

  3. Nika says:

    Nancy: well thank you! I hope yours comes out wonderfully, please let me know how it goes!

  4. Tguch says:

    I love your photos! How did you get the zucchini spaghetti to be that size and texture? I use a spiral slicer and can only get angel hair or flat noodles – I love the linguine style! Thanks in advance.

    • Nika says:


      Thank you! It was really low tech and easy. I used the green peeler you see in the post to make big flat slices and then I used a knife to slice lengthwise to get the noodles. Hope you have success with it!

  5. We love the Everyday Raw cookbook … especially this recipe for eggplant bacon .. so delicious! EB is one of our touring staples when we hit the road. We’ve always sliced it by hand. We’ll give the peeler a try – thanks for the great idea.

  6. Nika says:

    Kiki: glad to help!

  7. Kelly says:

    Yum. I made an adapted (well, highly adapted) version of this myself. It’s in the dehydrator now so I cannot wait to test it out! Once I do I will certainly link back to your post.

  8. Kristin says:

    I am working on this today! I am excited! Do you know how long it will keep. I have heard different lengths on how long dehydrated food keeps from a couple of months in the fridge to several years and it doesn’t need refrigeration.

  9. Nika says:

    Kristin: the length of time you can store depends on water and oil content in food (eg: dried nuts long time but under oxygen free conditions)

    I keep my homemade dehydrated raw food creations in the fridge and with as little air as possible because they often contain oils that will go rancid if not cared for.

    Most if not all raw food dehydrated foods are not about storage but about morphing the food from one form factor to another so its best to NOT store them but eat as soon as possible.

    Hope that makes sense!

  10. Kristin says:

    That makes sense. I just have an abundance of produce from my CSA and my own garden and a very limited budget so dehydrating is a great way to keep that food from going to the compost pile and helps us eat healthy organic produce during the winter with out spending an arm and a leg for our food. So, I will be storing lots of food for the winter.

    • Nika says:

      Kristin: I totally understand! I blog about our gardening at http://www.humblegarden.com and am always looking for great ways to save harvests!

      I just wanted to add that when you dehydrate veggies and fruits as per the directions on your machine (and not necessarily according to the 115 F rule for raw food cuisine) you can store those a long time (just make sure to keep out oxygen and keep in the dark).

      Freezing is a good alternative for raw food and other foods.

  11. Leinana says:

    Wow, amazing photos! And eggplant bacon! I’ve been obsessed lately with coconut bacon but now you’ve given me a whole new veg-bacon option to think about! This looks so great, I will definitely try it out sometime :)

  12. This looks like a very tasty way to eat eggplant…especially with the zucchini.

  13. 64tonya says:

    I made the recipe and I am sad to say it did not turn out as expected. I am wondering if after the salting and sweating of the eggplant I was supposed to rinse off the excess salt because it is so salty it is inedible. At this point the only thing I can think of is to grind it up and use it as a seasoning :( Any advice would be appreciated.

  14. Amanda says:

    Looks delicious! I just came across your site, wonderfully put together I might add!! I just received an eggplant in my organic delivery box today, so I’m about to give it a whirl. I need a chipolte chile though!

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