BLT
Heirloom Tomato with Eggplant Bacon and Frisee
- 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
For the Eggplant
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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.
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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.
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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.
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Alternately this can be done in an oven. 225 degrees for 1.5-2 hours
For the dressing
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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
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Clean baby frisee and clip edges of any discolored leaves.
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Slice maui onion paper thin using mandolin.
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Slice radish paper thin using mandolin
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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.
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Dress baby frisee in lemon dressing and place on top of tomatoes.
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Garnish salad with maui onion and sliced red radish.
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The eggplant “bacon” can be broken into pieces and placed over top. Enjoy.
