Eggplant is the new bacon! Try this delicious eggplant, lettuce and tomato sandwich.
I recently moved to New York from LA. My love lives near the big apple and it was time for us to be under one roof and further the strong foundation we built for a lifetime together.
I embarked on my journey out east with the fullest commitment and enthusiasm. I feel fortunate to get the chance to experience life on each coast and discover the best of what each lifestyle has to offer.
I just paid a visit to my beloved Los Angeles for the first time since my move. I spent time at many of my favorite old haunts. It’s comforting to find that nothing much has changed. The ocean is still as powerful. My friends’ are just as loving. My favorite food is delicious and readily available. The beauty of California still draws me close, in it's mesmerizing way.
When I lived in LA, I spent a lot of time developing raw and vegan recipes. One of the recipes I tested was a hearty and delicious eggplant bac-un. This bac-un is so unbelievably crispy, smoky and bacon-like, that I have never missed the animal version.
I made it again recently in New York as I was feeling the fall weather approaching. It was comforting to make something warm and satisfying that reminded me of my old LA life. This recipe is a staple for plant-based eating because it satisfies the hankering for a hearty sandwich. This bac-un makes an epic ELT sandwich! And what's a (tofu) scramble without strips of chewy-salty-smokiness alongside? It’s definitely the kind of comfort food that makes me feel at home anywhere.
2 large eggplants
4 sundried tomatoes, soaked for 1 hour, drained, and finely chopped
½ C sundried tomato water
½ C maple syrup
2 Tbs olive oil
2 Tbs tamari or coconut aminos
2 Tbs apple cider vinegar
1 tsp cumin
1 tsp smoked paprika
1 tsp black pepper
1 tsp chili flakes
- Slice the eggplant in ¼ inch thin slices using a mandolin. Do not use the outer pieces that are mostly skin.
- Line two cookie sheet trays with parchment paper.
- Place each piece of sliced eggplant on the tray. Do not overlap slices.
- Sprinkle each slice generously with sea salt.
- Let the salted eggplant slices rest at room temperature for 2 hours.
- After 2 hours of the salted eggplant resting, liquid will be released.
- In a blender, combine all marinade ingredients and set aside.
- Over a large bowl, brush off any excess salt and squeeze each piece of eggplant to wring out all the remaining liquid.
- Place the squeezed eggplant pieces on a baking dish with 2 inch sides or a large bowl.
- Pour the marinade over the squeezed, dry, eggplant pieces.
- Cover and refrigerate overnight.
- Lay each piece of marinated eggplant on either a teflex sheet and dehydrating for 24 hours at 115 degrees OR lay each piece of marinated eggplanton 2 large baking sheets and bake at 350 degrees for 30 minutes, turning after the first 15 minutes. Make sure the bac-un is crispy enough to your liking.
- For the ELT sandwich I used my almond/hazelnut meal bread (recipe on my next blog coming soon), veganaise, lettuce and tomato.