🍆 Not an eggplant fan, but this Vegan Eggplant BLT Sandwich changed my mind! Crispy “bacon” made from eggplant, avocado spread, lettuce, and tomato on toasted bread. A flavor explosion worth trying! #VeganRecipe #EggplantBLT #DeliciousEats

Are you an eggplant lover? My mom loved eggplant. I found it highly undesirable. Honestly, I still don’t seek it out. However, when life gives you eggplants, you make eggplant parmigiana. Nah, just kidding. That was my mom’s favorite. I tried something that looked interesting to me, Eggplant BLT’s. Well, make that ELT’s. Since the bacon was replaced, might as well replace the mayo too, right? Yep, this one is made with avocado spread. This Vegan BLT is sure to be a hit, with its crispy eggplant bacon substitute. 

I’m not a Weightwatchers subscriber, nor is this an advertisement for them. But I found this Eggplant BLT Sandwich recipe while searching for eggplant recipes. I slightly modified the recipe by doubling up the ingredients, and recommending the use of liquid smoke for more authentic smoky bacon flavor. Although my finished product may not have turned out as beautiful as the professionally photographed one, the taste of mine was dynamite.

The original recipe calls for thin strips of eggplant, which typically gives the illusion of bacon.  I sliced my eggplant in rounds, to better utilize the vegetable all the way down to the ends of the eggplant. I doubled the recipe’s marinade, soaked the eggplant rounds, and cooked them in my Air Fryer at 400°F for 15 minutes, flipping the eggplant slices halfway through for an even cook.

After the “bacon slices” were ready, I assembled the sandwich with crisp lettuce, tomato slices, the vegan bacon, and smashed avocado on toasted slices of bread. The end result was a delicious Eggplant BLT sandwich. It was truly good enough to blog about. Next time life gives you eggplants, consider trying this recipe. If you do, let me know your thoughts.

Ingredients

• Olive Oil, 2 tbsp
• Coconut Liquid Aminos, 2 tsp (or soy sauce)
• Liquid Smoke, 1 ts (optional for smoky flavor)
• Smoked Paprika, 3/4 tsp
• Garlic Powder, 1/8 tsp
• Salt, 1/4 tsp
• Eggplant, 1 small (about 1/2 lb)
• Avocado, 1 1/2
• Lemon juice, 1 tsp
• Toasted bread slices, 4
• Tomatoes, 1 large, sliced
• Lettuce, 8 leaves
• Red Onion, 1/4 cup

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Stir together oil, coconut aminos, paprika, garlic powder, 1/8 teaspoon black pepper, and pinch salt in a small bowl. With a mandolin or vegetable slicer, slice eggplant into very thin lengthwise slices (if using a knife, cut eggplant crosswise into very thin rounds). You need 16 slices; save any leftover eggplant for another use.
3. Arrange eggplant slices on a prepared baking sheet in a single layer; brush on one side with half of spiced oil. Turn slices over and brush on the other side with the remaining oil. Bake until slices are crisp and begin to char, 15–17 minutes. Slide eggplant with parchment onto the work surface; let cool briefly (eggplant will get crisper).
4. Meanwhile, peel and pit avocados. Roughly chop and put into a small bowl; add lemon juice and pinch each salt and pepper. With a fork, mash until fairly smooth.
5. To assemble sandwiches, lay toasted bread on the work surface. Top each with one-fourth of mashed avocado, tomato, lettuce, onion, and eggplant.
6. Serving size: 1 open-face sandwich