Crispy Eggplant BLT: The Vegan Sandwich!
Vegan BLTA: craft this satisfying sandwich with smoky, crispy eggplant 'bacon'. A plant-based take on a classic, perfect for a flavorful lunch.
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons low sodium soy sauce or tamari
- 2 teaspoons paprika
- 1/2 teaspoon kosher salt
- 1 large eggplant
- 4 slices sandwich bread
- 4 teaspoons veganaise
- 2 leaves romaine lettuce
Instructions
- Whisk together the maple syrup, olive oil, apple cider vinegar, soy sauce, paprika, and kosher salt in a bowl or dish large enough to hold the eggplant slices.
- Thinly slice the eggplant using a sharp knife or mandolin into 1/4 inch slices.
- Add the sliced eggplant to the bowl with the sauce, allowing the slices to marinate for a few minutes until they soften. Press down to ensure all slices are coated.
- Place the softened eggplant slices on dehydrator sheets or an oven tray, ensuring as much marinade as possible remains on them.
- To cook in a dehydrator, cook at 115°F
- To cook in the oven, preheat to the lowest setting (175-200 degrees). Place the eggplant on silpat or parchment-lined baking sheets and cook for 2-3 hours or until crispy.
- Allow the eggplant to cool for 30 minutes to crisp up further.
- Assemble your BLT with toasted bread, veganaise, lettuce, avocado, and crispy eggplant 'bacon'.
Video
Notes
- For the crispiest 'bacon,' slice the eggplant as thinly as possible (1/4 inch or less) using a mandolin. - Ensure each eggplant slice is fully submerged and coated in the marinade for maximum flavor absorption. - When baking, a lower oven temperature for a longer period yields the best crispy texture. Don't rush it! - Store any leftover eggplant 'bacon' in an airtight container at room temperature for up to 3 days to maintain crispness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.