Aubergine BLT

This is a delightfully messy BLT using aubergine as a replacement for bacon. Aubergine soaks up the delicious marinade and crisps up in a hot pan.

Easy recipeEasy Gluten free Wheat freeQuick meal Cheap as chickpeas
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Preparation time

10 min

Cook time

10 min

Total time



  • breakfasts
  • lunches




  • 2 bread rolls (use GF if required)
  • 1 large aubergine or 2 small aubergines
  • 2 tbsp tamari (GF) or soya sauce
  • 1 tbsp rice, maple or agave syrup
  • 2 tsp smoked paprika
  • 1 tbsp sunflower oil
  • 2 tomatoes, sliced
  • 4 gem lettuce leaves, sliced
  • 2 gherkins, sliced
  • Vegan mayonnaise or other sauce


  1. Cut both bread rolls in half.
  2. Cut the aubergine, lengthwise, into 4 pieces. Slice each quarter into lengths, roughly 2-3mm thin.
  3. Put the tamarind, syrup and paprika in a large bowl. Put the aubergine into the bowl with the marinade. Toss the aubergine so it is completely covered.
  4. Heat the oil, in a large frying pan, on a high heat. Once the oil is very hot, take each aubergine slice from the marinade and place in the frying pan.
  5. You may need to fry the aubergine in batches. If you do, you can keep them warm in a low oven until all of the aubergine is cooked.
  6. Prepare your bread rolls with tomatoes, lettuce, gherkins and sauces, plus the aubergine bacon. I like to twist the bacon, rather than simply layering it, as this gives more height to the BLT.
  7. Serve and eat immediately.

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