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Plant-Based

Eggplant BLT Sandwiches

Nothing spells summer like a glorious BLT stacked with a generous sweep of mayo, sun-ripened tomatoes, crispy lettuce and... eggplant bacon.

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Let’s talk eggplant bacon. Yep, you read that right. These umami-loaded strips (which get their flavor from ingredients like tamari, coconut aminos, and a touch of maple syrup) will do you – and your sandwich – right. Eggplant is very absorbent and pairs well with smoky flavors, making it the perfect addition to your sandwich. And once you try these Eggplant BLT Sandwiches, you just might not miss the meat.

If you’ve never cooked with an eggplant before, never fear! First, select eggplants that are a manageable size; too big and the skin might be chewy and tough. Cut quarters lengthwise into strips that resemble bacon. If you’re not sure whether or not your eggplant falls into the “large” category, peel it just in case.

While we recommend smearing ¼ cup of vegan mayo onto your BLT, we urge you not to smear on anymore than that. The eggplant flavors are delicious and shouldn’t be entirely covered up with condiments.

Eggplant BLT Sandwiches

Servings
4
Prep Time
10 min
Cook Time
25 min
Duration
35 min

Ingredients

Eggplant bacon

  • 1 large eggplant, trimmed
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp tamari
  • 1 tbsp coconut aminos
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

Sandwich

  • 1 lb heirloom tomatoes, sliced
  • ¼ tsp salt and pepper, each
  • ¼ cup vegan mayonnaise
  • 8 slices whole-grain bread, toasted
  • 4 oz heirloom baby lettuces
  • 4 cornichon pickles, optional

Preparation

  1. Preheat the oven to 350°F. Line two baking sheets with parchment. Slice the eggplant lengthwise into four pieces. Slice each piece into ⅛-inch thick strips using a knife or a mandoline. 
  2. In a medium bowl, mix together olive oil, tamari, coconut aminos, maple syrup, paprika and garlic powder. Add in eggplant and gently mix until all slices are evenly coated. 
  3. Arrange the eggplant strips on the two baking sheets. Bake for 12 minutes, remove from oven and flip over. Return to oven and bake for another 10 to 12 minutes. 
  4. Assemble the sandwiches: Season the tomatoes with salt and pepper. Spread mayonnaise over four slices of bread, divide lettuce, tomatoes and eggplant bacon and top each with a second slice of bread. Secure with a skewer, garnish with a pickle, if using.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 350
  • Carbohydrate Content 44 g
  • Cholesterol Content 4 mg
  • Fat Content 16 g
  • Fiber Content 10 g
  • Protein Content 11 g
  • Saturated Fat Content 2 g
  • Sodium Content 1,032 mg
  • Sugar Content 15 g