Here is an Eggplant BLT Sandwich, with some tasty and smoky eggplant bacon instead of traditional bacon. The combination of lettuce and juicy tomatoes, vegan mayonnaise, and sour dough bread resulted in a classic and delicious sandwich. This sandwich was smoky and full of flavor! Share this recipe with a friend, and leave a comment below if you make it.
Vegan Eggplant BLT Sandwich
2 Tablespoons of dark soy sauce
1.5 Tablespoons of sugar free maple syrup or a maple syrup of your choice
1 Tablespoon of olive oil
1 Teaspoon of liquid smoke
1/2 Teaspoon of onion powder
1 Teaspoon of smoked paprika
1/4 Teaspoon of Himalayan salt
1/2 Teaspoon of black pepper
Other Sandwich Ingredients:
White onion, sliced
-Preheat the oven to 320F/160C.
-Slice the ends off of the egg plant and slice lengthways into quarters so you have several long pieces. Lay them quarter flat on the chopping board and slice thin into 1/4 cm. Repeat until the eggplant is completely sliced.
-Line a baking sheet with parchment paper and set aside. Then make the marinade by mixing all the remaining ingredients in a large bowl.
-Brush each slice with the marinade on both sides until coated and place in the oven for 20-25 minutes then check them after 15 minutes or so and flip them over. Check to make sure they don’t burn. They could take longer depending on your oven. Remove from the oven to cool and crisp up then set aside.
-Spread the vegan mayonnaise onto the sourdough bread then add lettuce, tomatoes, eggplant bacon and onions. Slice in half and enjoy!