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BLT

BLT sandwich (brinjal, lettuce, tomato)

eggplant bacon sandwichThis isn’t your typical BLT sandwich as it uses eggplant bacon. Say what?  Eggplant bacon has been circulating the web for quite some time but yours truly only recently heard about it when I saw it pop up on Instagram.  Eggplant (aka aubergine or brinjal) is known for its deep purple and glossy skin.  Some cooks like it while others aren’t quite sure how to use it.  Most recipes call for the eggplant to be salted first before cooking as this helps to remove any bitter taste.  This is not necessary.  The bitterness comes from a variety of small eggplants used in Asian cooking.  I use sea salt on eggplant when I’m getting ready to cook it.  In the past, I’ve done the steps before where you salt each slice, wait for it to draw out moisture, wash, and wipe dry.  To me, this is way more work than is necessary and time-consuming.  I dislike being a slave to food prep.

Ok, so back to the hype of this tasting so much like bacon.  Umm, I’m not so sure but perhaps it was because I didn’t add any liquid smoke…perhaps.  That said, this is one helluva sandwich!  The textures and flavours had me savouring each nibble.

1 medium eggplant (about 1 lb)
2 teaspoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon smoked paprika
1 teaspoon maple syrup

Preheat oven to 300f (150c)

Slice eggplant into quarters, then slice each quarter into thin, long strips.  I left the skin on for half of the slices and peeled the other half, and to be honest, there wasn’t any difference in taste. In a bowl, whisk together vinegar, olive oil, soy sauce, paprika, and maple syrup.  Brush both sides of eggplant slices and place on a parchment-lined baking tray.  Bake 45 to 50 minutes or until cooked through and beginning to get slightly crisp.

eggplant baconMake the sandwich by slathering mayonnaise on bread slices followed by lettuce, sliced tomatoes, and eggplant bacon.

The Culinary Chase’s Note:  When buying eggplant, choose ones with a smooth, unblemished skin.  If you have any leftover slices, chop up and use in a salad or pasta.  Enjoy!

BLT sandwich (brinjal, lettuce, tomato)
 
Prep time

Cook time

Total time

 

This isn’t your typical BLT sandwich as it uses eggplant bacon. A perfect option for those wanting less meat in their diet.
Author:
Recipe type: sandwich
Serves: 4

Ingredients
  • 1 medium eggplant (about 1 lb)
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup

Instructions
  1. Preheat oven to 300f (150c)
  2. Slice eggplant into quarters, then slice each quarter into thin, long strips. I left the skin on for half of the slices and peeled the other half, and to be honest, there wasn’t any difference in taste. In a bowl, whisk together vinegar, olive oil, soy sauce, paprika, and maple syrup. Brush both sides of eggplant slices and place on a parchment-lined baking tray. Bake 45 to 50 minutes or until cooked through and beginning to get slightly crisp.
  3. Make the sandwich by slathering mayonnaise on bread slices followed by lettuce, sliced tomatoes, and eggplant bacon.
  4. The Culinary Chase’s Note: When buying eggplant, choose ones with a smooth, unblemished skin. If you have any leftover slices, chop up and use in a salad or pasta. Enjoy!

 

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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