A Healthy Spin on a BLT

 

Print

BLT

Heirloom Tomato with Eggplant Bacon and Frisee
Servings 6 serves

Ingredients

  • 4 Tomatoes Heirloom variety
  • 1 Japanese eggplant Large
  • 3 heads baby frisee
  • ½ Maui Onion
  • ½ bunch Red Radish
  • ½ cup Vegan Mayonnaise Hampton creek, which can be purchased at local markets
  • 2 Lemon
  • Salt
  • Pepper
  • Cayenne Pepper

eggplant marinade

  • 2 tbsp Amino acids
  • 1 tbsp Brown sugar
  • 1 tsp Maple syrup
  • ¾ tsp Liquid smoke
  • ¼ tsp Cayenne

Instructions

For the Eggplant

  1. It is best to prepare the eggplant 1 day in advance using a dehydrator. If a dehydrator is unavailable eggplant can be prepared in oven. 

  2. Remove stem and slice eggplant approximately 1/8 -1/4 inch thick on mandolin. Place eggplant in marinade and be sure each slice is well coated. set aside for 30 minutes. 

  3. Place eggplant slices on dehydrator racks and begin drying. 125 degrees for approximately 12-14 hours. The eggplant should be almost crisp. Once removed from heat and cool the eggplant should crisp through. If it is not crispy continue drying checking every hour. 

  4. Alternately this can be done in an oven. 225 degrees for 1.5-2 hours

For the dressing

  1. Mix mayonnaise with lemon juice to taste and thin slightly with cold water so dressing is pourable. Season with salt and just a touch of cayenne to taste.

For the salad

  1. Clean baby frisee and clip edges of any discolored leaves.

  2. Slice maui onion paper thin using mandolin.

  3. Slice radish paper thin using mandolin

  4. Remove stem and core from tomatoes. The tomatoes can be cut into bite size pieces. Place tomatoes on plate. Seasing with salt and cracked pepper.

  5. Dress baby frisee in lemon dressing and place on top of tomatoes. 

  6. Garnish salad with maui onion and sliced red radish.

  7. The eggplant “bacon” can be broken into pieces and placed over top. Enjoy.

More Stories
General entry for Ironman 70.3 Port Macquarie opens February 1 at 11am AEDT.