Aubergine 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.
Courtesy of The Vegan Chef School
Preparation time
10 min
Cook time
10 min
Total time
20
Meal
- breakfasts
- lunches
Servings
2
Ingredients
- 2 bread rolls (use GF if required)
- 1 large aubergine or 2 small aubergines
- 2 tbsp tamari (GF) or soya sauce
- 1 tbsp rice, maple or agave syrup
- 2 tsp smoked paprika
- 1 tbsp sunflower oil
- 2 tomatoes, sliced
- 4 gem lettuce leaves, sliced
- 2 gherkins, sliced
- Vegan mayonnaise or other sauce
Instructions
- 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.
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