Vegetarian BLT

Servings 2 portion
Cooking 30 minutes


Eggplant Bacon

  • 1 medium eggplant
  • 2 tablespoons of dark soy sauce
  • 1 1/2 tablespoon of maple syrup
  • 1 tablespoon of vegetable oil


The rest

  • 4 slices of Au Pain Doré Rustic Belgian bread
  • Vegan mayonnaise to taste
  • 1 large tomato
  • A few lettuce leaves
  • 1 black olive


  • Preheat the oven to 160C/320F.
  • Trim the ends off the eggplant, then cut into quarters lengthwise to make 4 long pieces.
  • Lay each quarter flat on the cutting board and cut into thin slices about 1/4 cm. Repeat until the eggplant is completely cut.
  • Place parchment paper on 2 baking sheets and place the eggplant slices on them.
  • Prepare the marinade by combining all the remaining ingredients in a bowl. Generously brush the eggplant slices on each side.
  • Put in the oven for 20-25 minutes. Check them after 10 minutes and turn them over.
  • Remove from the oven and let cool for a few minutes.

The sandwich is ready to be assembled!

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