Perfect Plant-Based BLT Sandwich

Preparing the eggplant bacon will likely take at least an hour - depending on size of eggplant and thickness of strips. The sandwich can be made in minutes.

Servings

Author Veggie Primer

Ingredients

Eggplant Bacon

1 medium eggplant
2 Tbsp. balsamic vinegar
3 Tbsp. low sodium tamari
1 Tbsp. maple syrup
1 Tbsp. olive oil plus about 1/4 cup for brushing
½ tsp. smoked paprika
½ tsp. ground black pepper
⅛ tsp. chili powder
⅛ tsp. Sea salt

Sandwich

2 pieces sprouted grain or gluten-free bread lightly toasted
1-2 Tbsp. Vegan Parmesan Hummus see recipe
3-4 thin slices of tomato
1-2 thin slices of onion optional
4-6 slices of Eggplant Bacon*
1 handful of spring mix salad greens

Instructions

Eggplant Bacon

Slice stem off eggplant then quarter lengthwise. Use a mandolin to slice each quarter into long strips 1/8 to 1/4 inch thick. (Thinner slices will become crispier, thicker slices will be easier to work with.)
Cover a large baking sheet with paper towels and place eggplant strips on the paper towels in a single layer. Sprinkle eggplant strips with salt and cover with more paper towels.
Top paper towels with another layer of eggplant strips, sprinkle with salt and cover with paper towels.
Repeat step 3 until all of the strips of eggplant have been sprinkled with salt and placed between paper towels. Set aside for at least 30 minutes.
Preheat oven to 425 °F.
Line a large baking sheet with parchment paper.
Pat top layer of eggplant strips with paper towels to remove any remaining moisture then brush each side lightly with olive oil and place strips in a single layer on the parchment paper.
Bake eggplant strips for 5-7 minutes (depending on thickness) then flip and cook for another 5-7 minutes.
Repeat steps 6-8 until all of the strips have baked. (Lift parchment paper off baking sheet while baked strips are still on it and set aside to cool - stack one sheet of baked strips on top of another if you are tight on space.)
While eggplant strips are baking, combine balsamic vinegar, tamari, maple syrup, 1 Tbsp. olive oil, smoked paprika, ground black pepper and chili powder in a medium bowl and whisk to mix.
Reduce oven temp to 350 °F and place a baking rack on the baking sheet over parchment paper.
Dip each baked strip of eggplant in the balsamic mixture and place on baking rack in a single layer.
Bake for 10-12 more minutes, or until strips are crispy. (Bake time will vary based on thickness.)
Repeat steps 12 and 13 until all the eggplant strips are fully baked. Allow baked strips too cool on parchment paper from first round of baking.

Sandwich

Spread Vegan Parmesan Hummus generously on each piece of bread.
Top one piece of bread with sliced tomato, onion, eggplant bacon and spring greens and cover with other piece of bread.
Slice in half with a sharp knife and enjoy!

Notes

Eggplant bacon recipe adapted from The Spirited Spoon.

*Obviously the eggplant bacon recipe makes more than you need for a single sandwich. Keep leftovers in the fridge to enjoy with more sandwiches or have it for breakfast with a Veggie Chickpea Flour Scramble.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition