I used to love BLT sandwiches when I was younger, but I’d put so much lettuce and Miracle Whip (yep, I used to use that) to hide the fact I wasn’t eating bacon. When I was younger I’d get embarrassed when everyone else was ordering meat and I’d want a salad. Like I am talking at Fridays with my cousins and everyone was eating chicken fingers and I wanted a salad. I really don’t know what made me like this…
Anyway, I was craving a good ole fashioned BLT sandwich but clearly needed to do some revamping. I have made tofu into “bacon” before and it’s really good but I wanted to try something else. I decided on eggplant because you can easily cut it into strips like bacon and it’s more of a natural way to go about this. And let me tell you, it turned out BOMB. I want to eat this sandwich everyday and will probably add the eggplant to a lot more dishes because of the insane amount of flavor.
Kinda looks like bacon too, right?! You can make it as crispy as you’d like or you can easily leave it on the softer side, which I think has more flavor. Super easy dish to make on a Sunday on toss on your lunches or dinners throughout the week - LMK if you make it!!
Makes: about 20 strips | Prep Time: 10 mins | Bake Time: 35 minutes | gluten free & dairy free
2 tbsp coconut aminos
2 tbsp maple syrup
1 tbsp olive oil
1 tbsp apple cider vinegar
1 1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp cinnamon
Fresh cracked pepper
Whisk all ingredients (except the eggplant) into a bowl. Cut the eggplant in half lengthwise and then thinly slice each half. Dip each piece one by one in the marinade and place on a baking sheet with parchment paper. Add more fresh cracked pepper on each slice before you bake. Bake at 300 for 30 minutes and then flip each piece. Broil for 2 minutes to get crispy - keep an eye on it!!