BLT sandwich (brinjal, lettuce, tomato)
Recipe type: sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 4
This isn’t your typical BLT sandwich as it uses eggplant bacon. A perfect option for those wanting less meat in their diet.
  • 1 medium eggplant (about 1 lb)
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup
  1. Preheat oven to 300f (150c)
  2. Slice eggplant into quarters, then slice each quarter into thin, long strips. I left the skin on for half of the slices and peeled the other half, and to be honest, there wasn’t any difference in taste. In a bowl, whisk together vinegar, olive oil, soy sauce, paprika, and maple syrup. Brush both sides of eggplant slices and place on a parchment-lined baking tray. Bake 45 to 50 minutes or until cooked through and beginning to get slightly crisp.
  3. Make the sandwich by slathering mayonnaise on bread slices followed by lettuce, sliced tomatoes, and eggplant bacon.
  4. The Culinary Chase’s Note: When buying eggplant, choose ones with a smooth, unblemished skin. If you have any leftover slices, chop up and use in a salad or pasta. Enjoy!
Recipe by The Culinary Chase at