“ELT?! What is this culinary abomination?!” You may ask.
Well, it’s an eggplant, lettuce, & tomato sandwich. Sounds revolting, right? It’s not bad! Bear with me and I’ll let you in on how we “baconize” the eggplant.
Sherry is really shooting for a “Whole Foods Plant Based” diet and I’m trying my best to be supportive. I’m not completely on board with veganism, but it’s really doing good things for us both.
During our routine trip to the local farmers market, we were gifted with some free Japanese eggplant. Great… I hate eggplant. We politely accepted and Sherry promptly went bout finding ways to make it palatable to the haters [that’d be me].
And then she found it – ELTs! By skinning the eggplant, slicing it into thin strips, and marinating it in a mixture of liquid smoke and our favorite savory spices, then cooking it on low heat until it reaches a slightly crunchy, slightly chewy state, we had successfully made a bacon substitute.
Granted, it’s really nothing like real bacon but the important textures and flavors were all there and once the brain had grasped the fact that this was both tasty and healthy and I could eat a ton without fearing the reaper, well, I was overjoyed.
From there it’s all standard, unless you want to keep with the vegan theme [we did], you can use mustard and Best Foods Vegan mayonnaise, which is a great substitute for Miracle Whip – if that’s your jam.
To ice the cake, we had a pile of lemons that were gifted to us, as they’re quite plentiful here on the Big Island. We made some fresh squeezed lemonade with stevia to replace the sugar, poured it over ice. Whew… Dirt poor in paradise really isn’t so bad. 😉