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Aubergine bacon Sandwich

The idea of aubergine bacon might sound a little far fetched however here we use aubergine as the main carrier of the typical smoked, umami, maple flavours. We use a griddle pan however a flat frying pan will work fine too.

15 minutes

Serves 2

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  • 1 Aubergine
  • 1 tbsp oil
  • 3 tbsp tamari/ soy sauce
  • 1 tbsp maple syrup
  • ½ tsp smoked paprika
  • 2 slices of sourdough bread or bread of choice
  • 4 tbsp vegan mayo
  • 2 slices of vegan cheese of choice
  • 2 tbsp of sauerkraut we use red sauerkraut


  • Slice the aubergine in half lengthwise and place each half face down and slice into thin ½ cm slices. Add to a bowl and sprinkle with ½ tsp of salt and 1 tbsp of olive oil and mix well.
  • Heat a griddle pan or non stick frying pan and once hot add the aubergines and cook for a 3-4 mins on each side until they have char lines and the colour of the flesh changes from white to an almost translucent light brown colour or beige. If in doubt taste a little and it should be a melt in your mouth texture. In a mug mix together the tamari, maple syrup, smoked paprika and 1 tbsp of oil. Once the aubergine are cooked, turn off the heat and add the dressing it should have enough residual heat to caramelise the dressing, spread the dressing around so that each aubergine is well coated on both sides. Repeat with any remaining aubergines and once cooked and dressed remove from the pan and set aside to assemble your sandwich.
  • Take the 2 slices of bread and spread the vegan mayo on both sides. Add the vegan cheddar and the sauerkraut and add a number of slices of the aubergine bacon, bring the sandwich together and enjoy!


Calories: 353kcalCarbohydrates: 42gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 2024mgPotassium: 680mgFiber: 10gSugar: 16gVitamin A: 302IUVitamin C: 7mgCalcium: 92mgIron: 3mg
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