Lunch Has Arrived!! Vegan Eggplant BLT
Ever just want a BLT without the B?
Maybe this recipe from the test kitchen from The Tasting Table could change your mind.
The BLT was a favorite of mine. After giving up pork, I needed a new way to put the “B” back into my sandwich.
I tried turkey bacon. The flavor and texture just didn’t do it for me.
I enjoy the usual veggie sandwich— or an occasional Vietnamese tofu bánh mì, which I love but trying to keep my options open so I won’t get burnt out is challenging.
As I’m scrolling on Twitter, I came across a picture. Initially the letters BLT captured my attention but then it said eggplant? I’ve never seen such a glorious stack of goodness before. Using EGGPLANT!!
I hopped on over to the Tasting Table, a website and newsletter for culinary enthusiasts, to dig a little deeper. I was amazed by the worldly choices in food and drink!
They take the liberty of testing out recipes in their test kitchen just to be psure it is what it is! Thank you Tasting Table.
Now I’m curious. Could this be the step up from the norm? Would this be a new favorite? I don’t know and I need to find out!
These ingredients I usually keep on hand and the instructions seem fairly easy. The waiting period for the eggplant to marinate and crisp is the only part that requires a lengthy timeframe. I believe it’s worth a try.
Also, I’m not about to start some cooking show or think you’ll be amazed by my way around the kitchen, but it’ll be fun! Stay tuned….. I will have an update and hopefully a well made, edible BLT.
In the meantime, you can make your own BLT! Check out the recipe below. If you have any innovative creations you’d love to share or like for me to try, please send me your recipes and a few pictures to be featured on DINE IN OR OUT.
Follow Nealette Douglas on Instagram @nealettedouglas and Twitter @nealetted1
Vegan Eggplant BLT
Prep Time 20 minutes, plus marinating and cooling time
Cook Time 75 minutes
2 large Japanese eggplants, sliced lengthwise into ⅛-inch strips
2 tbsps liquid aminos
1 tbsp light brown sugar
1½ tsps liquid smoke
1 tsp maple syrup
¼ tsp cayenne pepper
½ cup vegan mayonnaise
2 tbsps lemon juice
Kosher salt and freshly ground black pepper, to taste
12 slices sourdough bread, toasted
3 heirloom tomatoes, sliced thick
4 red radishes, thinly sliced on a mandoline
½ Maui onion, thinly sliced on a mandoline
1 head frisée lettuce, roughly torn
PREHEAT the oven to 225º and line a baking sheet with a wire rack. In a medium bowl, toss the eggplant with the liquid aminos, brown sugar, liquid smoke, maple syrup and cayenne pepper to coat. Let marinate at room temperature for 30 minutes, then drain and arrange on the wire rack, making sure the eggplant strips do not overlap.
DRY the tray of eggplant in the oven until crisp, 1 hour and 15 minutes to 1½ hours. Transfer the dried eggplant to a plate to cool.
MIX the vegan mayonnaise with the lemon juice in a small bowl, until smooth, then season with salt and pepper.
LAY three slices of toasted sourdough on a cutting board and spread each with some of the lemon mayo. Place two slices of the tomato and a few slices of the eggplant bacon, radishes and onion on the sandwich. Pile some frisée over the vegetables and top with another piece of toasted sourdough spread with the lemon mayo. Slice in half and serve.