This post is sponsored by Maison Orphée, a local company I adore. All opinions are my own. I genuinely love their products and use them every day in my kitchen.
Summer is slowly fading away, and I still have so many summery recipes bouncing in my head that haven’t seen the light of day.
But I knew this vegan BLT couldn’t not make it to the blog before the end of this beautiful season. Because meals like this are what I eat most during this last stretch of summer. Sweet, juicy tomatoes, crunchy lettuce, vegan mayo and toasted bread are what the majority of my meals are made of at this time of year (and I don’t feel bad about it one bit). When I feel fancy or have extra time, I add eggplant “bacon” into the mix. It requires an extra step but it’s so incredibly worth it, bringing this simple sandwich from great to fabulous.
Skeptics, you’ll be surprised to see how amazingly close to bacon eggplant gets once it’s been sliced into thin strips, marinated in a smoky, savoury, sweet sauce, and baked in the oven. The marinade features Maison Orphée‘s olive oil and balsamic vinegar, tamari, maple syrup, smoked paprika, and liquid smoke for that irresistible bacon-like smoky flavour.
I’m thrilled to be partnering with Maison Orphée for this post today, as it is one of my favourite food companies. I’ve been using their wonderful products for a few years and they quickly became staples in my kitchen.
Their extra-virgin olive oils, balsamic vinegar and coconut oil are in my pantry at all times and I use them every single day. I love that their oils are always either cold-pressed or cold extracted to make sure that no precious nutrient is destroyed, resulting in tasty, antioxidant-rich, high-quality products.
They just added 7 new products to their collection: mustards and vinaigrettes made with super clean, plant-based ingredients. Their harissa maple mustard instantly piqued my curiosity and I knew it would be perfect in this recipe. I simply mix it with some vegan mayo to get a super delicious spread; the perfect complement to the smoky eggplant bacon and sweet tomatoes.
I hope you love this sandwich as much as I do. And if you’re not a fan of BLT, you can very well use this “bacon” in all sorts of meals: sprinkle it on salad, mix it into your eggs, omelette, scrambled tofu, or serve it on top of dips or hummus.
Maison Orphée is offering you the chance to win a picnic basket full of products from their new collection, along with a $250 grocery gift-card to spend at any Avril Supermarché Santé in Quebec. Simply make a purchase on their site by August 31st, 2018 to be automatically entered. And get 10% off your order by using the code THEGREENLIFE at checkout.
This post is sponsored by Maison Orphée. All opinions are my own. I genuinely love their products and use them everyday in my kitchen.
Vegan Eggplant Bacon BLT Sandwich
For the eggplant "bacon"
For the BLT sandwich
- 2 tbsp vegan mayo
- 1 tsp Maison Orphée spicy maple mustard
- your favourite crusty bread toasted
- fresh tomatoes sliced
- black pepper
For the eggplant bacon
Preheat the oven to 250F. Line a large baking sheet with parchment paper and set aside.
Remove the stem end of the eggplant, then slice it in half lengthwise. Slice each half in half lengthwise one more time, then slice each piece into very thin strips (that resemble bacon) using a mandolin (if you don't have a mandolin, use a vegetable peeler or sharp knife).
Place the eggplant strips on a clean dish towel, sprinkle with sea salt and let drain for 5-10 minutes. Then press the eggplant into the dish towel to remove excess water.
In a small bowl, mix together the olive oil, tamari, balsamic vinegar, maple syrup, liquid smoke, smoked paprika and garlic powder.
Use a brush to brush both sides of the eggplant strips with the marinade. Place strips in a single layer on the prepared baking sheet.
Bake for about 45 minutes, or until the eggplant is browned and crispy. Remove from the oven and let cool slightly. The eggplant will continue crisping slightly as it cools.
For the BLT sandwich
In a small bowl, mix together the mayo and harissa maple mustard (double or triple the quantities depending on how many sandwiches you make).
To assemble, spread the mayo mixture on the toasted bread slices. Top one slice of bread with a piece or two of lettuce, a few tomato slices, and a few strips of eggplant bacon. Season with more black pepper if you'd like. Top with the other piece of bread, cut in half, and serve right away.
* The liquid smoke is optional but highly recommended, as it gives the eggplant its irresistible bacon-like smoky flavour. You can find it in most natural health food stores (I found mine at Aliments Merci).