So it’s been a while since I’ve posted a recipe. Due to the craziness of the past couple weeks, I haven’t had much time to experience in the kitchen. And I’ll be honest when I say that some of my experiments don’t always turn out that tasty.
Often times, my experiments blossom from recipes I find. I use them as a base, tweaking or using them as inspiration for my own creations. Today I noticed we had an excessive amount of eggplant in the fridge. I looked in one of my cookbooks, Vegan with a Vengeance, by Isa Chandra Moskowitz. A New York Chef, this woman has some delicious recipes. I found a recipe for eggplant bacon in her book, and thought, Now what can I make with ‘bacon’? BLTs! They were my favorite sandwich as a child, and I wanted to recreate this nostalgia in a healthy, plant-based way.
Adding a grown up twist to this childhood dish, these BLT stacks are made with only plant-based ingredients, offering clean eating in cute little stacks. Tomatos topped with spinach, eggplant bacon, and avocado mayo. Yum! Not only are they super tasty, they offer some great health benefits too! Here are the main ingredients and some of their healthy properties:
Eggplant – Native originally to India, these are well-rounded vegetables, containing Vitamin C, B6, K, thiamin, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium, and manganese. They are beneficial for building and maintaining strong bones and helps with iron deficiencies such as anemia.
Spinach – A rich source of beta carotene, spinach is great for eyesight. It helps reduce swelling and puffiness around the eyes, as well as protects against cataracts. Spinach contains an antioxidant known as C0-Q10. This component of spinach plays an important role in strengthening muscles.
Tomato – Tomatoes have high amounts of Vitamin A, C, K, and B6. They are a good source of potassium, manganese, magnesium, phosphorous, and copper. Health benefits of tomatoes include protecting the heart against cardiovascular diseases, improving vision and digestive health, and maintaining healthy skin.
Avocado – Originating in Mexico, avocados have been eaten for over 10,000 years. They are full of vitamin C, B6, B-12, A, D, K, E, and rich in calcium, iron, magnesium, potassium, copper, manganese, phosphorus and zinc. They are known to improve digestion, the health of hair, skin, and nails, and help maintain healthy heart, kidney, and eye functions.
Pretty awesome right? So let’s get cooking!
Vegan BLT Stacks
- 1 large eggplant – cut into 1/8″ thick slices
- 1/4 cup soy sauce/liquid aminos
- 1 tsp liquid smoke
- 1 tsp maple syrup
- 1 tomato – sliced into 1/8″ rings
- 1 cup loose spinach
- 1/2 avocado
- 1/2 lemon – juiced
- 1 tsp honey/agave nectar
- 1 tsp vinegar
- 1 tbsp water/non-dairy milk
- salt – to taste
- Preheat oven to 425. Line a baking sheet with parchment paper. Spray with oil. Place eggplant slices on sheet and lightly spray tops. Bake for 4 minutes.
- When the 4 minutes is up, rotate the sheet in the oven, and bake for an additional 4 minutes.
- When done, flip the eggplant slices over, and continue to bake for another 3 minutes. You want the eggplant to be brown and crispy, so you may need to bake for a couple more minutes to achieve this.
- Reduce the heat to 350. In a dish, mix the liquid smoke, soy sauce and maple syrup. Dip the eggplant slices in the liquid a couple times and place on the baking sheet. Bake for 3 minutes.
- While the eggplant bakes, in another dish, whisk the avocado, lemon juice, vinegar, and honey until you get a creamy texture. Add water or non-dairy milk if the mixture is too thick. Set aside.
- Once the eggplant are done, remove from the oven and let cool for a couple minutes.
- Create your BLT stacks. Start with the tomato slice, then top with a bit of loose spinach. Add the eggplant bacon, then top with the avocado mayo.