BLT
“This is a delightfully messy BLT using aubergine as a replacement for bacon. Aubergine soaks up the delicious marinade and crisps up in a hot pan.”
This recipe was created by Vegan Chef Day.
Prep time - 10 minutes
Cook time - 10 minutes
Difficulty - Easy
Serves / makes - 2 portions
Ingredients
2 bread rolls
1 large aubergine or 2 small aubergine
2T tamari or soya sauce
1T rice, maple or agave syrup
2t smoked paprika
1T+ sunflower oil
2 tomatoes, sliced
4 gem lettuce leaves, sliced
2 gherkins, sliced
Vegan mayonnaise or other sauce
Equipment
Chopping board
Chef’s knife
Large bowl
Large frying pan
Spatula
Method
Cut both bread rolls in half.
Cut the aubergine, lengthwise, into 4 pieces. Slice each quarter into lengths, roughly 2-3mm thin.
Put the tamari, syrup and paprika in a large bowl. Put the aubergine into the bowl with the marinade. Toss the aubergine so it is completely covered.
Heat the oil, in a large frying pan, on a high heat. Once the oil is very hot, take each aubergine slice from the marinade and place in the frying pan. You may need to fry the aubergine in batches. If you do, you can keep them warm in a low oven until all of the aubergine is cooked.
Prepare your bread rolls with tomatoes, lettuce, gherkins and sauces, plus the aubergine bacon. I like to twist the bacon, rather than simply layering it, as this gives more height to the BLT.
Serve and eat immediately.
Tips
There are so many ingredients to make vegan bacon with. You can simply swap out the aubergine, in this recipe, for thinly sliced tempeh, extra firm tofu, king oyster mushroom, edible paper, banana skin or spring roll wrappers.
BLT
Ingredients
- 2 bread rolls
- 1 large aubergine or 2 small aubergine
- 2T tamari or soya sauce
- 1T rice, maple or agave syrup
- 2t smoked paprika
- 1T+ sunflower oil
- 2 tomatoes, sliced
- 4 gem lettuce leaves, sliced
- 2 gherkins, sliced
- Vegan mayonnaise or other sauce
Method
- Cut both bread rolls in half.
- Cut the aubergine, lengthwise, into 4 pieces. Slice each quarter into lengths, roughly 2-3mm thin.
- Put the tamarind, syrup and paprika in a large bowl. Put the aubergine into the bowl with the marinade. Toss the aubergine so it is completely covered.
- Heat the oil, in a large frying pan, on a high heat. Once the oil is very hot, take each aubergine slice from the marinade and place in the frying pan. You may need to fry the aubergine in batches. If you do, you can keep them warm in a low oven until all of the aubergine is cooked.
- Prepare your bread rolls with tomatoes, lettuce, gherkins and sauces, plus the aubergine bacon. I like to twist the bacon, rather than simply layering it, as this gives more height to the BLT.
- Serve and eat immediately.
Notes:
Equipment
Chopping board
Chef’s knife
Large bowl
Large frying pan
Spatula
Tips
- There are so many ingredients to make vegan bacon with. You can simply swap out the aubergine, in this recipe, for thinly sliced tempeh, extra firm tofu, king oyster mushroom, edible paper, banana skin or spring roll wrappers.