Photo of Eggplant BLT sandwiches by WW

Eggplant BLT sandwiches

8
8
8
SmartPoints® value per serving
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

1½ tbs

Soy sauce

2 tsp

Smoked paprika

¾ tsp

Garlic, dried, powder or flakes

tsp

Eggplant

1 small

Avocado

1½ medium, ripe

Lemon juice

1 tsp

Wholegrain bread

120 g, (4 x 30g slices), toasted

Tomato(es)

1 large, cut into 8 slices

Cos lettuce

8 each, baby

Red onion

½ small, thinly sliced

Instructions

  1. Preheat oven to 220°C. Line a large baking tray with baking paper.
  2. Combine oil, soy sauce, paprika and garlic powder in a small bowl. Season with salt and pepper.
  3. Using a mandoline or vegetable slicer, cut eggplant into very thin slices lengthwise (if using a knife, cut eggplant crosswise into very thin rounds). You need 16 slices; save any leftover eggplant for another use.
  4. Arrange eggplant on prepared tray in a single layer. Brush both sides of eggplant with the spiced oil. Bake for 15 minutes or until beginning to char. Slide eggplant with paper onto work surface and set aside to cool (eggplant will get crispier).
  5. Meanwhile, mash avocado and lemon juice in a small bowl until almost smooth. Season with salt and pepper.
  6. To assemble sandwiches, lay toasted bread on work surface. Top each with mashed avocado, tomato, lettuce, onion and eggplant.