Our vegan ELT sandwich (eggplant bacon, lettuce and tomato) is a veggie version of a BLT. The eggplant is savory, smokey, and delicious. It’s a great alternative to bacon. If you don’t like eggplant, you can always use mushrooms or tofu, instead.
What’s an ELT?
ELT is an acronym for eggplant bacon, lettuce, and tomato.
We take those three simple ingredients and stack them on toasted bread, then we slather the top piece of bread with some vegan ranch dressing. It’s sandwich heaven, y’all!
How Do You Make Eggplant Taste Like Bacon?
It’s really simple. We created a smoky, salty marinade that smells and tastes like bacon, and soak the eggplant in it for about 15 minutes.
The eggplant soaks up the flavor of bacon, and although the texture isn’t the same, and it doesn’t taste exactly like bacon, it’s a good replacement.
Bonus! You won’t find any saturated fat or cholesterol in eggplant bacon.
More Vegan Sandwich Ideas
How to Make It
STEP ONE
Wash and dry the lettuce and slice the tomatoes. If you do this first, the lettuce will have longer to dry out and it will be nice and crunchy.
STEP TWO
Whisk some maple syrup, smoked paprika, and salt (to taste) and pepper together in a shallow baking pan.
STEP THREE
Peel the eggplant and slice it into thin squares that are the size of the bread you’re going to toast.
Place the eggplant in the maple mixture and spread it out. Let it soak for about 7 minutes, then flip it and let it soak another 7 to 8 minutes.
Make sure you reserve the sauce.
STEP FOUR
Heat a grill pan or a skillet and evenly brush the olive oil over the surface of the pan.
When it’s hot, place the eggplant in the pan and brush some of the extra sauce on top.
Cook for approximately eight to 10 minutes, or until the eggplant starts to soften and has grill marks.
Flip and cook the other side of the eggplant.
While you’re cooking the eggplant, toast the bread.
STEP FIVE
Place the eggplant on the bottom piece of the toast, then add the lettuce and tomato.
Now, here’s what takes this sandwich to another level, spread a liberal amount of vegan ranch dressing on the top, bottom, or both pieces of bread.
It will add a tangy, creamy, delicious element to the savory and smokey eggplant.
Pro Tips
Make sure to peel the eggplant. The skin will make it too tough.
Slice the eggplant thin so it will fit the size of the bread that you’re using.
Be sure to brush the eggplant with the sauce that’s left in the pan for bolder flavor.
Use a really crisp lettuce. Iceberg is the perfect choice.
Make our healthy vegan ELT sandwich recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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VEGAN ELT SANDWICH
Equipment
- stove
Ingredients
- ¼ cup pure maple syrup
- 1 tablespoon smoked paprika
- ½ teaspoon finely ground sea salt or to taste
- Freshly ground pepper to taste
- 1 teaspoon extra-virgin olive oil
- 1 large eggplant peeled
- 1 large tomato sliced
- 10 to 12 lettuce leaves you pick the type you like, wash and completely dry them.
- Vegan ranch dressing ranch dressing
- 1 large baguette of bread or whatever type of bread you like.
Instructions
- In a small bowl, whisk the ¼ cup of maple syrup, 1 tablespoon of smoked paprika, ½ teaspoon of salt, and pepper to taste until well combined and pour into a shallow baking dish.
- Slice the baguette into single sandwich size pieces and toast them or grill them.
- Slice the ends off of the eggplant then peel and slice into thirds lengthwise, then slice widthwise to the size that fits the bread you’re putting it on. Marinate both sides in the maple sauce for approximately 7 to 8 minutes per side. Reserve the sauce.
- Heat the grill, a grill pan, or a skillet on medium-high and brush with the olive oil to avoid sticking. When the grill/pan is hot, add the eggplant and cook for approximately 8 minutes per side, or until softened with dark grill marks. Brush the extra sauce over the top of each side as you’re cooking it.
- Spread a thick layer (or thin, it’s your call) of ranch dressing on the top of the bottom piece of bread. Add a slice of eggplant, tomato, lettuce, and the top piece of bread.
- Enjoy!
Notes
Nutrition
Rebecca May says
So tonight we we used this recipe to make ZLT's instead. We're currently overrun with zucchini from the garden so we substituted for the eggplant. Result = AWESOME!
Linda Meyer says
Hi Rebecca! Thank you so much, we're so happy you liked the recipe. We hear you on the zucchini, we've been making so many zucchini recipes because our garden is full of them. 🙂
Lauren says
Made these last night and they were very easy and really good! They were also very soft and juicy which isn't bad when you're eating them right away, but not sure how to store them for lunch the next day without them turning into a pile of mush (albeit tasty mush, but sloppy for a sandwich). I'm not sure if I grilled them for too long or if this is just the nature of grilled eggplant. Any tips or tricks would be appreciated! Great recipe!
Linda Meyer says
Hi Lauren! I'm so happy you enjoyed the sandwich. 🙂 When you grill eggplant you have to make sure to use a minimal amount of oil so they don't soak it up and get soggy. If you want to make these for the next day I'd suggest roasting the eggplant. That will remove more water and the eggplant will have a much dryer texture. I hope this helps.
Christine @ Run Plant Based says
Yum, this looks perfect! Love the grilled veggies - thanks! Hubby will love this.
Linda Meyer says
Thank you! Let me know what he thinks.
Mari says
Oh, grilled veggies sandwiches... I could live only out of that 🙂 looks so delicious! Thank you for this recipe, we'll be making it for sure!
Linda Meyer says
Thank you, Mari! My pleasure. 🙂
Healthy and Psyched says
Looks delish!! I love eggplant. I just bought a griddle pan and this would be perfect to make in it 🙂
Linda Meyer says
Thank you! Yes, this would be a great way to break in that pan. 🙂
Amy Katz from Veggies Save The Day says
An ELT sounds so good! That eggplant looks amazing!
Linda Meyer says
Thank you, Amy!
Trinity says
Mouthwatering. I've got a real thing for eggplant at the moment too! That eggplant looks a-a-a-amazing by the way. Love your playfulness calling it ELT. In England I'd have to call it an ALT ***chuckles*** because we call eggplant 'aubergine' over there.
Linda Meyer says
Thank you, Trinity! Yes, you would call it an ALT! 🙂 When we were in Italy one of my friends called the eggplant we had at dinner an aubergine and another friend had no idea what she meant. They got into a big debate about it and even today it causes an argument if it comes up. I just sat back and laughed because I know that eggplant is called aubergine in most parts of Europe and Asia.
thetinypotager says
This looks amazing 🙂
Linda Meyer says
Thank you!
Sarah Newman says
YESSS I love ELTs!! I like your use of the baguette and ranch dressing - sounds like a delightful combo!
Linda Meyer says
Thanks Sarah! I'm so happy you like them. 🙂
Wendy says
Yummy, this sounds scrumptious. This recipe came at just the right time too as I just bought an eggplant at the Farmer's Market yesterday! I know what I'm making for dinner tonight.
Linda Meyer says
Awesome! Let me know what you think. 🙂