This vegan BLT sandwich made with eggplant bacon is a dream come true! So full of taste but so simple at the same time. Pile up your ingredients and enjoy! You can make bacon out of so many things—tofu, tempeh, seitan, coconut, and even eggplant (aka aubergine to the British folks among us)! Let us guide you through the process of eggplant bacon making.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Main Course, Snack
Cuisine: American
Servings: 1
Calories: 743kcal
Author: Zhoro Apostolov
Ingredients
For the eggplant bacon:
1medium-sizedeggplant
3tablespoonsolive oil
1tablespoonsoy sauce
1tablespoonwhite or brown sugar
1teaspoonTabasco or 1 teaspoon of smoked chili powderoptional
For the BLT:
2slicesrustic sandwich breadany will work
2tablespoonshummus or vegan mayoor vegan spread of choice
5sliceseggplant bacon
lettuce leavesa variety with volume would be better
tomato slices
Instructions
For the eggplant bacon:
Preheat oven to 400° F.
Cut the eggplant into four equal parts, lengthwise, as shown in the photos. Then slice each quarter into strips (as pictured). Don’t cut them too thin so they will stay a bit juicy and won’t burn or lose flavor.
Place the eggplant strips on a baking tray lined with a sheet of baking paper or a silicone baking mat.
In a small ramekin, mix together the olive oil, soy sauce, sugar, and Tabasco or smoked chili powder.
Brush the raw eggplant strips on both sides with the olive oil mixture.
Bake in the oven for about 30-40 minutes, until golden.
For the BLT Sandwich:
Toast your bread until nice and crispy.
Spread the hummus or mayo (or your spread of choice) on both slices.
Place the lettuce leaves on one side of the bread, followed by the tomato slices, and finally the pieces of eggplant bacon.
Finish it up with the other slice of bread on top and press slightly.