Backyard Farms

Where to Buy

Vegetarian “BLT” Sandwiches

  • Prep Time: 15
  • Cooking Time: 25
  • 4
Vegetarian “BLT” Sandwiches

Ingredients

For the Eggplant “Bacon”:

1/4 cup soy sauce

2 teaspoons maple syrup

1 teaspoon liquid smoke

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

1 medium eggplant

For the Sandwiches:

Backyard Farms Beefsteak Tomatoes, sliced

Bread, sliced and toasted

Lettuce

Avocado

Stonewall Kitchen Ghost Pepper Aioli (or your favorite spicy spread)

Salt and black pepper

Preparation

The Classic Bacon Lettuce and Tomato Sandwich is one of our customers' favorite ways to use our beefsteak tomatoes. Whether you're dedicated to a vegetarian lifestyle or simply seeking a healthier alternative to bacon, the smoky baked eggplant in this vegetarian version of a BLT sandwich is worth trying the next time you're craving that perfect combination of sweet, salty, crunchy goodness that is the BLT.

Chef Network Partner Liz Harris of Floating Kitchen adds her unique twist on this classic sandwich with avocado and Stonewall Kitchen’s spicy Ghost Pepper Aioli. Special thanks to SELF magazine for publishing the original eggplant bacon recipe that Liz adapted for this dish. For crispier bacon, bake slightly longer than Liz recommends.

To make the eggplant bacon, pre-heat your oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper and set it aside. In a medium bowl, combine the soy sauce, maple syrup, liquid smoke, paprika, garlic powder and salt. Set aside.

Slice the eggplant in half lengthwise. Set one half aside for another use. Slice the remaining eggplant half into very thin slices, about 1/8-inch thick and 1-inch wide (so they resemble the size and shape of bacon).

Place 2-3 slices of the eggplant at a time into the bowl with the liquid mixture, tossing to make sure the slices are completed coated. Then transfer them to your prepared baking sheet, spreading them out in a single layer. Continue with the remaining slices of eggplant. Discard any of the leftover liquid mixture.

Transfer the baking sheet to your pre-heated oven and roast the eggplant slices for 15 minutes. Then carefully flip them over and continue roasting for another 8-10 minutes. The eggplant slices should appear dry and slightly crispy. Remove from the oven and set aside.

To make the sandwiches, smash part of an avocado onto one half of the toasted bread. Top with lettuce, sliced tomatoes and a sprinkle of salt and black pepper. Spread the aioli on the second piece of toasted bread and top with a few slices of the eggplant bacon. Press to two halves together and enjoy immediately.