Vegan Eggplant BLT with Basil Aioli

Posted by in 4th of July, Cooking, Lunch/Dinner, Sandwiches/Burgers, Super Bowl Sunday | 0 comments
















Hello & Happy Friday!!









If there is one foodie obsession I have, it’s shiitake bacon! I discovered it back in 2014 and I’ve evolved to always have them on hand to create and throw in a recipe. In more recent times there has been a boom of eggplant bacon. I love all veggies, but eggplant is one of those that I only use in a handful of recipes. You can do a babaganoush, eggplant parm, make vegan meatballs, and it makes a fab bacon!!


Around 2018, I decided to give the whole eggplant bacon a go! I must say, with the first try, I wasn’t impressed. The texture was off, you have to flip them mid bake, and it just seemed like more work. However, that little bit of effort is worth it! To make the ideal eggplant bacon you have to use a mandolin to create even slices. You don’t want too thick or too thin. You have to ensure they are evenly coated, and most important to not overcook as you want it to be only slightly crispy.







What I love about this classic BLT is, everything! This recipe is effortless, colorful, affordable, flavorful, perfect for any season, can easily made into small bites for entertaining, you can switch up the waffles for traditional bread, and the basil aioli just puts it over the top! 



If you love all things vegan bacon or classic effortless vegan sammies, you’ll be head over heels for this vegan Eggplant BLT with basil aioli!










Why this recipe is great: 





You can make sliders for entertaining


Aesthetic appeal

Perf for any season 

Sweet & Spicy!

























Recipe Tutorial 







Yields 2 sandwiches

Vegan Eggplant BLT with Basil Aioli

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 4 Toasted Waffles or Sliced Bread
  • 2 Tomatoes
  • 1 Eggplant 
  • 4 Boston lettuce leaves
  • Sliced Red onion
  • Marinade:
  • 2 tbsp Soy sauce
  • 2 tsp Liquid smoke
  • 2 tsp Worcestershire
  • 1 tbsp Maple Syrup 
  • 3 tbsp Coconut Oil
  • 1/2 tsp Red Pepper Flakes
  • A few cracks of black pepper 
  • Basil aioli: 
  • 1/2 cup vegan mayo
  • 4 tbsp shredded basil
  • 1 tbs lemon juice
  • salt/pepper


  1. Heat the oven to 250. Remove the ends of the eggplant. Set a mandolin to about 1/2" thick and slice the eggplant. Lay out onto a baking coat both sides with the marinade. Bake for 35 minutes or until golden brown. Flip midway for an even bake. 
  2. Aioli: Combine all of the ingredients in a bowl. 
  3. Assemble: switch off layers of tomatoes and eggplant bacon. Top with lettuce, avocado, red onion, and basil aioli.











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