Eggplant Bacon and Hummus Sandwich
Sandwiches
Dips
Vegetables
Ingredients:
- 1 medium eggplant, thinly sliced
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) soy sauce or tamari
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (½ tsp) garlic powder
- 0.5 g (¼ tsp) black pepper
- 5 ml (1 tsp) maple syrup
- 2 slices whole grain or sourdough bread
- hummus (ready-made or homemade)
- sliced cucumber (optional)
- sliced red onion (optional)
- fresh spinach or lettuce (optional)
- salt and pepper to taste
Equipments:
Features:
20 minutes or less
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Slice the eggplant as thin and evenly as you can — thick or uneven strips stay chewy in spots instead of crisping evenly like real bacon.
Instructions:
- Make the Eggplant Bacon: Slice 1 medium eggplant into thin strips, about 5 mm (¼ inch) thick. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp soy sauce or tamari, 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp black pepper, and 1 tsp maple syrup (optional). Coat the eggplant slices in the marinade and let sit for 10 minutes.
- Cook the Eggplant: Cook in a skillet over medium heat for 3–5 minutes per side, or bake at 190°C (375°F) for 20–25 minutes until golden and slightly crispy.
- Toast the Bread: Toast 2 slices whole grain or sourdough bread.
- Assemble: Spread hummus generously on the toast. Layer with eggplant bacon, cucumber, red onion, and fresh spinach or lettuce. Season with salt and pepper.
- Serve: Serve immediately, open-faced or as a sandwich.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture. Taste and adjust seasoning at the end — flavors mellow and meld as the mixture sits.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage. Store in an airtight container in the refrigerator for up to 5 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The soy sauce or tamari adds savory, umami depth. The smoked paprika adds gentle warmth and a rich color. The garlic powder builds a savory, aromatic base.
Eggplant Bacon and Hummus Sandwich
Ingredients:
- 1 medium eggplant, thinly sliced
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) soy sauce or tamari
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (½ tsp) garlic powder
- 0.5 g (¼ tsp) black pepper
- 5 ml (1 tsp) maple syrup
- 2 slices whole grain or sourdough bread
- hummus (ready-made or homemade)
- sliced cucumber (optional)
- sliced red onion (optional)
- fresh spinach or lettuce (optional)
- salt and pepper to taste
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The soy sauce or tamari adds savory, umami depth. The smoked paprika adds gentle warmth and a rich color. The garlic powder builds a savory, aromatic base.
Prep:
Slice the eggplant as thin and evenly as you can — thick or uneven strips stay chewy in spots instead of crisping evenly like real bacon.
Instructions:
- Make the Eggplant Bacon: Slice 1 medium eggplant into thin strips, about 5 mm (¼ inch) thick. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp soy sauce or tamari, 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp black pepper, and 1 tsp maple syrup (optional). Coat the eggplant slices in the marinade and let sit for 10 minutes.
- Cook the Eggplant: Cook in a skillet over medium heat for 3–5 minutes per side, or bake at 190°C (375°F) for 20–25 minutes until golden and slightly crispy.
- Toast the Bread: Toast 2 slices whole grain or sourdough bread.
- Assemble: Spread hummus generously on the toast. Layer with eggplant bacon, cucumber, red onion, and fresh spinach or lettuce. Season with salt and pepper.
- Serve: Serve immediately, open-faced or as a sandwich.
