When I first became vegish, I was obsessed with trying to make eggplant work. I tried pan-frying it, but would come out with a concoction that was charred on the outside and soft in the middle. Stir frying eggplant was a little better, just don't let the eggplant soak up the sauces and oils like a sponge. I tried eggplant parm, but again, unless the eggplant is cut in the right size circles then the middle will be completely soft. I learned a lot from my trial and error with eggplant and to be honest I'm still learning how to make this vegetable work in meals.
When thinking of creative ways to add more veggies to our meals, eggplant "BLT" wraps came to mind. Wraps are the easiest meal idea that can be made up of all veggies and nondairy items.
This wrap was made with sun-dried tomato tortillas from Trader Joe's, lettuce, avocado, tomato, and eggplant bacon.
The hardest part of this recipe is getting the eggplant to really crisp like bacon. Since eggplants are so moist, drying them out is the most efficient way to help them fry crisp. To do that, slice the eggplant to resemble bacon by cutting long ways and thin so they look like bacon strips. Place each strip down on a baking sheet and sprinkle them with a generous amount of salt. While you wait, preheat your oven to 225 degrees. You will notice condensation forming on the bacon slices. Use paper towels and blot each one every few minutes. After 20 minutes, try to brush off as much of the salt as possible. I used this time to season the strips by using Sweeetheat Kansas City Classic Barbecue Sauce and paprika (smoked or regular).
Place the baking sheet with the bacon slices into the hot oven for 35-45 minutes. Keep your eye on them so they do not burn, but get crisp enough like bacon.
When the bacon strips are almost done, lightly warm your tortillas in the oven for about 3 minutes. Then begin to build your wraps with your sauce of choice, greens, tomato, and bacon slices.
Serve your eggplant BLT wrap with sweet potato fries for a full meal! You can even use the eggplant bacon for breakfast burritos using tofu scrambled eggs! 🍳
Eggplant "BLT" Wrap
6-Ingredient vegan "BLT" sandwich made with crispy, flavorful eggplant!
- 1/2 large eggplant (makes 4-6 wraps)
- 1 cup kale, lettuce, arugula, or spinach
- 1 tomato
- avocado (optional)
- sauce spread of your choice: mustard, mayo, hummus, aioli, etc.
- tortilla wraps
Preheat oven to 225 degrees F. Line a large baking sheet with parchment paper. Prep eggplant by slicing into small, bacon-thin slices and set on a drying rack.
Sprinkle salt onto both sides of eggplant slices and let sit for 20 minutes. As condensation begins to form on the strips, blot with a paper towel. After 20 minutes, brush off as much salt and possible.
Bake strips for 20-30 minutes or until the eggplant appears dry and is slightly crispy. If needed, increase heat to 250 degrees. Remove from the oven and let cool on a drying rack. The air will help them crisp more.
Warm tortillas wrap for less than 5 minutes in the oven. Add your condiments and enjoy your vegan BLT while it's fresh!