Using a low-heat, long-cook method with eggplant is worth the wait. In this sandwich, the eggplant is so tender that it practically falls apart. Paired with some crisp tempeh-bacon, tapioca-cheese, veganaise, fresh basil leaves and tenderized kale, your lunch guests will be begging for seconds.
WHAT YOU’LL NEED (serves 4):
• 1 large eggplant, skinned and sliced 1/2 inch thick
• 1 medium onion, chopped
• 1/2 cup white wine
• 1/2 cup water
• 2 Tbs Apple Cidar Vinegar
• 2 Tbs Tahini (or almond butter)
• 1 vegan bullion cube
• 1 tbs nutritional yeast
• 1 package of tempeh bacon (I use “Fakin’ Bacon”)
• Fresh Basil
• 4 large Kale leaves
• 4 sesame-seed buns (or 8 slices of your favorite bread)
1. In a large covered pot, add the eggplant , onion, wine, water, tahini, vinegar, bullion and nutritional yeast and bring to a slow simmer on low heat.
2. Allow this mixture to cook (occasionally adding more wine/water at a 1-to-1 ratio if it completely dries out) for at least 35 minutes, until the eggplant does not resist any prodding and is tender and stringy.
3. Saute the tempeh bacon in a lightly oiled pan until crisp and golden.
3. Toast the bun with the equivalent of a slice of the cheese on one side.
4. Add veganiase to taste.
5. Lastly, tenderize the kale by crumpling it up into a ball in your fist, then stack the sandwich including the ‘fakin, kale and basil leaves.