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Vegan Eggplant BLT with Basil Aioli


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 sandwiches 1x

Ingredients

Scale

Sandwich: 

  • 4 Toasted Waffles or Sliced Bread
  • 2 Tomatoes
  • 1 Eggplant 
  • 4 Boston lettuce leaves
  • Sliced Red onion

Marinade:

Basil aioli: 

  • 1/2 cup vegan mayo
  • 4 tbsp shredded basil
  • 1 tbs lemon juice
  • salt/pepper

Instructions

  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. 
  • Category: Sandwich
  • Cuisine: Lunch

Nutrition

  • Serving Size: 1
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