Saladsdeliciouslyella
Aubergine BLT Salad
A plant-based BLT? You’d better believe it. This salad version uses flavour-packed aubergine slices as the ‘bacon’ and is piled high with crispy chickpeas, croutons, tomatoes and gem lettuce. Enjoy as a delicious light lunch or side — we love it.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 400°F.
2
In a medium bowl, whisk together the olive oil, maple syrup, tamari, onion powder, garlic powder and smoked paprika.
olive oil1 tablespoonmaple syrup1 tablespoontamari1 tablespoononion powder0.5 teaspoongarlic powder0.5 teaspoonsmoked paprika0.5 teaspoon
3
Place the aubergine slices onto a parchment-lined baking tray and brush the mixture evenly over the surface of each piece; turn the slices over and repeat on the other side.
aubergine1
4
Bake the aubergine slices for ⏱️ 30 minutes, turning halfway to ensure even browning.
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5
Place the drained, dried chickpeas onto a baking tray, along with the pieces of bread and minced garlic. Drizzle with olive oil, the tablespoon of tamari and toss to combine, ensuring that every piece is evenly coated. Sprinkle with flaky sea salt and place into the oven with the aubergine for the final ⏱️ 20 minutes of cooking.
olive oil1 tablespoontamari1 tablespoonaubergine1
6
For the dressing, whisk together the tahini, lemon juice, Dijon mustard, maple syrup and then slowly stream in the boiling water until you have a smooth, pourable dressing.
maple syrup1 tablespoon
7
To assemble the salad, layer the lettuce leaves with the tomato and aubergine rounds, drizzle over the tahini dressing and scatter with crispy chickpeas and croutons, before serving.
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