We made a better plant-based hummus sandwich for you to show off to your friends.
🍆 ½ medium eggplant
🛢️ 1 tbsp avocado or olive oil
1 ½ tbsp tamari
🧂 1 tsp garlic powder
🧂 1 tsp smoked paprika
🍁 2 tsp maple syrup
🧂 salt and black pepper to your taste
🧆 ½ cup hummus
🌶️ 1 tsp chipotle peppers in adobo sauce
Preheat oven to 250 degrees F (120 C). Slice an eggplant in half lengthwise. Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces. Use a mandolin to slice into very thin strips (resembling the size/shape of bacon).
Make the marinade by adding the oil, tamari, maple syrup, garlic powder, smoked paprika, sea salt, and black pepper to a small mixing bowl and whisk to combine. Dip each piece of eggplant into the marinade to cover both sides.
Arrange in a single layer on a parchment-lined baking sheet and sprinkle with more black pepper. Bake for 30 minutes, flip, and bake for 10 minutes until it's slightly crispy and dry.
Make the chipotle hummus by mixing the hummus and chipotle pepper in adobe sauce in a small food processor with an immersion blender.
Assemble the sandwich by generously adding chipotle hummus to both sides of the bread (we used sourdough), then add eggplant bacon, cucumber, tomato, avocado, and sprouts.