What You’ll Need 2 brinjals, sliced lengthwise into 3mm strips 2 Tbsp liquid aminos* 1 Tbsp light brown sugar ½ tsp smoked paprika 12 slices sourdough, toasted ½ cup vegan mayonnaise 3 tomatoes, thickly sliced 4 radishes, thinly sliced ½ medium onion, thinly sliced 1 head curly lettuce, torn
HOW TO MAKE IT
1. In a medium bowl, toss the brinjal strips with the liquid aminos, brown sugar, and smoked paprika to coat. Let them marinate at room temperature for about 30 minutes.
2. Preheat the oven to 110°C and place a wire rack on a baking sheet. Drain the brinjal and arrange the strips on the rack, making sure they don’t overlap. Bake them until crisp, 60 to 90 minutes. Transfer the dried brinjal “bacon” to a plate to cool down.
3. Place 6 pieces of sourdough toast on a cutting board. Spread each with mayo and add two slices of tomato and a few slices of the brinjal, followed by the radishes and onion. Pile some lettuce on the vegetables. Top with another slice of mayo-spread sourdough. Slice each sandwich in half and serve. Makes 6 big sandwiches
* Find this soyabased seasoning in the health food aisle or at health shops.