Vegan BLT Sandwich with Eggplant Bacon

Making “bacon” from eggplant requires an extra step but is quite worth it, bringing this simple sandwich from great to fabulous. It’s surprising to see how similar to bacon the humble eggplant becomes once it's been sliced into thin strips, marinated in a smoky, savoury, sweet sauce, and baked in the oven. I’m using the eggplant bacon in a BLT sandwich here, but you could use it in all sorts of meals: in a ceasar salad, carbonara pasta, on pizza, or even as a snack on its own.

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*The liquid smoke is optional but highly recommended, as it gives the eggplant its bacon-like smoky flavour. You can find it in most natural health food stores (I get mine at Aliments Merci).

Vegan Eggplant Bacon BLT Sandwich

For the eggplant bacon :

• 1 medium eggplant

• 1 tbsp extra-virgin olive oil

• 1 tbsp tamari (or soy sauce)

• 1 tbsp balsamic vinegar

• 1 tbsp maple syrup

• 1 tsp liquid smoke (optional, see note above)

• 1/2 tsp smoked paprika

• 1/8 tsp garlic powder

For the BLT sandwich :

• 2 tbsp vegan mayo

• your favourite crusty bread, toasted

• fresh tomatoes, sliced

• lettuce

• salt and pepper, to taste

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INSTRUCTIONS

For the eggplant bacon :

1. Preheat the oven to 250F. Line a large baking sheet with parchment paper and set aside.

2. Remove the stem end of the eggplant, then slice it in half lengthwise. Slice each half in half lengthwise one more time, then slice each piece into very thin strips (that resemble bacon) using a mandolin (if you don't have a mandolin, use a vegetable peeler or sharp knife).

3. Place the eggplant strips on a clean dish towel, sprinkle with sea salt and let drain for 5-10 minutes. Then press the eggplant into the dish towel to remove excess water.

4. In a small bowl, mix together the olive oil, tamari, balsamic vinegar, maple syrup, liquid smoke, smoked paprika and garlic powder.

5. Use a brush to brush both sides of the eggplant strips with the marinade. Place strips in a single layer on the prepared baking sheet.

6. Bake for about 45 minutes, or until the eggplant is browned and crispy. Remove from the oven and let cool slightly. The eggplant will continue crisping slightly as it cools.

For the BLT sandwich :

1. Spread the mayo on the toasted bread slices. Top one slice of bread with a piece or two of lettuce, a few tomato slices, and a few strips of eggplant bacon. Season with salt and black pepper. Top with the other piece of bread, cut in half, and serve right away.