Classic BLT made vegan and healthy! This BLT recipe uses slow baked eggplant that is smoky and crunchy to replicate the flavor and texture of bacon, a perfect complement for fresh lettuce and juicy tomato on toasted bread.
Prep Time
5 mins
Cooking Time
50 mins
Ingredients
Servings
1
Eggplant Bacon:
Instructions
Make eggplant bacon:
- Preheat oven to 120°C / 248°F
- Line baking tray with parchment paper and set aside.
- In a bowl, mix together all ingredients for eggplant bacon except for eggplant. Set aside.
- Thinly slice eggplant to thin strips.
- Dip eggplant strips into sauce and line them up in a single layer on prepared baking tray.
- Bake for 30 minutes, then flip eggplant strips and bake for 15-20 more minutes or until crispy. Let cool slightly while you prepare the rest of the ingredients for the sandwich.
Assemble:
- Toast bread to desired doneness.
- Spread hummus on both slices of bread, then top one slice with lettuce, tomato slices, eggplant bacon and second slice of bread. Cut in halves and enjoy!
Notes
- Hummus recipe can be found here.
- If you don't have liquid smoke, omit and increase amount of smoked paprika/chipotle powder to 2 tsp.
- Substitute maple syrup with sweetener of your choice to make this sugar-free.
- If you don't like eggplant, you can also make vegan "bacon" with tempeh, coconut, shiitake mushrooms or rice paper.
- Use any bread you like! Multi-grain or rye would also work well. Just make sure it's thick enough to hold up all the ingredients without becoming soggy.
