Eggplant 'B'LT Sammy w/ Red Pepper Aoli

This recipe is soooo amazing.  It is vegan and you can easily adapt it to be gluten-free by using the recipe link at the bottom or even make it raw using a collard wrap and dehydrate the eggplant instead of baking.  Either way it is delicious and majorly hits the spot.  Nom nom nom!


3 slices of eggplant bacon {recipe to follow}

2 slices of bread or 1 collard leaf*

3 half moon slices of tomato

½ leaf of romaine

2 Tbsp. red pepper aoli

Optional: Avocado


1. If using collard leaf, place on cutting board with stem facing up.  Cut off stem so you are just working with leaf.  Using a small serrated knife gently shave down the stem in the middle of the leaf so it becomes nice and smooth.  

2. Then on the bottom half of the leaf {closest to you} spread the aoli.  Top with tomato, romaine and finally eggplant bacon.  To wrap the leaf tightly roll the collard leaf away from you and as you do fold in the sides and finish rolling.  

3. Lay the wrap on top of a piece of parchment paper in the corner and use the same rolling technique to roll the wrap in the parchment paper.  Using a serrated knife slice the wrap in to two equal-sized pieces.

4. If using bread, simply spread aoli on one side of bread and top with all toppings.  Spread optional avocado on other piece of bread and viola...Eggplant 'B'LT Sammy!!! 

Eggplant Bacon


1 large eggplant 1 tbsp coconut aminos 1 tbsp maple syrup or honey 1 tbsp apple cider vinegar 1 tbsp olive oil 1/2 tsp. sea salt 1/2 tsp chili powder 1 tsp smoked paprika (adjust to taste) cayenne and black pepper to taste


1. Using a mandolin or spiralizer, slice eggplant lengthwise into thin (1/4 inch thick or less) slices.

2. Mix all marinade ingredients (tamari through pepper) together. Submerge eggplant slices well, and let marinade for at least an hour.

3. For raw version: place slices in a dehydrator and dehydrate at 115 degrees till totally dry: this should take about 12 hours. For crispier bacon, dehydrate longer.  

4. For baked version: arrange eggplant slices in single layer on parchment paper-lined baking sheet.  Bake at 400 for 10-20 minutes until crispy.

*For a gluten-free paleo version, check out this bread recipe.  If gluten doesn't matter to you, check out this recipe courtesy of Minimalist Baker for a super simple vegan whole grain bread.

RecipesJamie Wagener