Recently, my Aunt Pam asked me to come over and help her start a blog for her upcoming trip. She is leaving at the end of December to go on a TRIP AROUND THE WORLD and wants to document her travels so that those of us who are curious about the many countries she will be visiting, can log on and see what she is up to. Jealous does not begin to describe how I feel about her impending travels. Among her many stops on this glorious globe, she will be visiting Vietnam, which is in my top 5 bucket list countries to visit before I die. I am so looking forward to reading about her travels and seeing pictures of all the majestic places she will visit.
If you want to follow Pam’s travels, you can check out her blog here.
Anyway….Of course I agreed to go to Pam’s house and help layout her new website. As part of the deal, she offered to make me a vegan lunch as a way to say thank you. I had no idea what she was going to concoct for the meal, but I am always up for free food, especially vegan!
When lunch time came around, Pam told me that she was making Eggplant Bacon so that we could have BLT’s for lunch, and on homemade bread to boot! Oh boy was it a treat. The bread was perfectly sweet, the “bacon” salty and smokey, and the fresh veggies rounded out an absolutely satisfying and delicious treat. With a full tummy and a happy heart, I left Pam’s house with two new recipes to share with all of you and a gorgeous piece of quilted wall art to hang at the homestead. (Pam is a phenomenal quilter, and scrap-booker, and card maker, and cook…just to name a few).
So, without further adieu, check out the first of two recipes that Aunt Pam has shared.
If you try out this recipe, or any other recipe from our blog, please send us a note letting us know what you thought or how we can make it better. We love getting feedback that can help us to improve our efforts. Tag us on Instagram/Twitter as well!
Aunt Pam's Eggplant Bacon
1 eggplant, sliced (about 1/4-1/2 inch thick)
4 Tbsp. olive oil
3 Tbsp. soy sauce
1 Tbsp. maple syrup
1 Tbsp. smoked paprika
2 tsp. liquid smoke
freshly ground black pepper
1- Pre-heat oven to 400°.
2- On a parchment lined baking sheet, lay out the sliced eggplant.
3- In a small mixing bowl, whisk together the olive oil, soy sauce, maple syrup, paprika, liquid smoke and black pepper.
4- Brush mixture onto eggplant, evenly coating both sides.
5- Bake for 20 minutes, flip the eggplant over, and bake an additional 10-15 minutes or until starting to almost char.
Enjoy on toast with lettuce, tomato and avocado for a healthy, vegan version of a BLT.