Greetings! We are here to bring you a slightly belated brunch post, but a brunch post nonetheless! This week’s idea was based around the fact that Sunday marked the first day after the end of our super-healthy lifestyle trial, and as such, we could eat whatever we wanted. I was most excited about the opportunity to sauté and brown things, so we came up with the idea to make some baked eggplant bacon.
We wanted to use our bacon on a nice, simple sandwich, and decided on the classic BLT, something we’ve never blogged before (for shame). Our vegan BLT consisted of eggplant bacon, lettuce, avocado and tomato (so I guess it was a BLAT), with some mustard and vegennaise spread on the toasted bread. On the side we served a quick coleslaw and a super-simple tofu scramble with some melted Daiya. All in all it was a pretty amazing brunch containing lots of the delicious treats that we gave up for the last thirty days.
Since we both had access to different ingredients (and Allysia doesn’t want to buy a bunch of stuff a month before coming home), we each made the eggplant bacon recipe a little differently, and the changes are noted below.
1 large eggplant
1 dried chipotle, soaked in water for an hour
2 tablespoons tamari
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon liquid smoke (or omit and use smoked paprika instead)
1 teaspoon chili powder
1 clove garlic, crushed
Pepper, to taste
1. Cut the ends off of an eggplant and slice lengthwise into quarter-inch slices (using a mandolin or a sharp knife).
2. Mix all remaining ingredients into the bottom of a long, flat dish and toss the eggplant in it. Let it sit for one hour, rotating the eggplant strips once.
3. After the marinating time has elapsed, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and place the eggplant slices on it. Reserve the marinade liquid.
4. Bake the eggplant bacon for 30-40 minutes. At the 15 and 30 minute marks, baste the pieces with some of the remaing liquid. After the final basting, keep an eye on the bacon, as it will go from nice and golden to charred black very quickly. Leave it in as long as you dare to help it become crisp, but do not overcook it.
Note from Allysia: The majority of eggplant slices turned out chewy, not crisp (with the exception of a few burnt pieces), so it might not be a good standalone bacon (our tofu bacon
is better suited to that purpose). However, the flavor is great and it went really well inside a sandwich.
Yeah, so I used kale instead of lettuce. Kale is nice on a sandwich! Also I recommend you guys pray to the phone gods for Michael, since he has lost the ability to upload pictures – but I saw his meal via Skype and it looked awesome as always, you’ll just have to take my word for it this time.
Wishing you all a wonderful week!