Name: Vegan Eggplant BLT
Total time: 75 min
Yield: 6 sandwiches
Ingredients: 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); Bordeaux Blanc

Vegan Eggplant BLT

Prep Time

20 minutes, plus marinating and cooling time

Cook Time

75 minutes

Servings

sandwiches

Prep Time

20 minutes, plus marinating and cooling time

Cook Time

75 minutes

Servings

sandwiches

Ingredients

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

WINE PAIRING

Bordeaux Blanc

Instructions

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.