BLT sandwich (brinjal, lettuce, tomato)

This 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.

Make 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)

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

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

Author: The Culinary Chase

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!

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