Vegan Eggplant BLT with basil aioli

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Hello & Happy Friday!!






If there is one foodie obsession I have, it’s shiitake bacon! I discovered it back in 2014 and I’ve evolved to always have shiitakes on hand to create throw them in a recipe. In more recent times there has been a boom of eggplant bacon. I love all veggies, but eggplant is one that I like a babaganoush and a handful of other recipes, but it’s not one I always have on hand. 


I decided to give the whole eggplant bacon a go, and the first try I wasn’t impressed. The texture was off, you have to flip them mid bake, and it just seemed like more work. However, that little bit of effort is worth it! To make the ideal eggplant bacon you have to use a mandolin to create even slices. You don’t want too thick or too thin. You have to ensure they are evenly coated, and most important to not overcook as you want it to be only slightly crispy.








What I love about this classic BLT is, everything! Ironically, once upon a time I loathed tomatoes. Today I crave all varieties, but especially heirlooms! This recipe is effortless, colorful, flavorful, and the basil aioli just puts it over the top! My husband who hates mayo and is a meat eater loved it! If basil aioli seems obscure, I’m telling you.. Game changer!



If you love all things vegan bacon or classic effortless vegan sammies, you’ll be head over heels for this vegan Eggplant BLT with basil aioli!










Why this recipe rocks: 





You can make sliders for entertaining


Aesthetic appeal

Perf for any season 

Sweet & Spicy!



































Recipe Tutorial 





Yields 2 sandwiches

Vegan Eggplant BLT with basil aioli

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 4 slices bread
  • 2 tomatoes
  • 1 eggplant 
  • 4 boston lettuce leaves
  • 1 avocado
  • Red onion
  • Marinade:
  • 2 tbsp soy sauce
  • 2 tsp liquid smoke
  • 2 tsp Worcestershire
  • 1 tbsp maple syrup 
  • 3 tbsp coconut oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp pepper 
  • Basil aioli: 
  • 1/2 cup vegan mayo
  • 4 tbsp shredded basil
  • 1 tbs lemon juice
  • salt/pepper


  1. Heat the oven to 250. Remove the ends of the eggplant. Set a mandolin to about 1/2" thick and slice the eggplant. Lay out onto a baking coat both sides with the marinade. Bake for 35 minutes or until golden brown. Flip midway for an even bake. 
  2. Aioli: Combine all of the ingredients in a bowl. 
  3. Assemble: switch off layers of tomatoes and eggplant bacon. Top with lettuce, avocado, red onion, and basil aioli. 



1117 cal


34 g


180 g


37 g
Click Here For Full Nutrition, Exchanges, and My Plate Info









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