I call this breakfast a B.L.A.T., but for all I know that could be completely misleading. I’ve never had a B.L.A.T.. And I doubt I ever will. But it tasted good and that’s what counts! I’ve used ‘eggplant bacon’, and that seems like a good enough excuse to label it a B.L.A.T.. You B.L.A.T. eaters out there can tell me how it compares!
I don’t like faux meat products – instead of taking a ‘meat and three veg’ meal and attempting to imitate the meat, I like to take the wonderful vegetables and legumes available to us and create a meal that makes them the star. But sometimes it’s useful to name something after a meat product to help communicate it’s role in a dish. This eggplant doesn’t taste anything like bacon, but it’s savoury and salty and chewy so it plays the same role.
Now, the woozy watermelon slushy, there is nothing faux about it!
Note: we didn’t actually have both of these breakfasts on the same morning – each are quite filling on their own. And eating is cheating when it comes to vodka.
If you quickly make up the marinade and plop the eggplant slices in the night before, leave it in the fridge overnight, it makes for a simple breakfast. The eggplant recipe uses a dehydrator but I just used the oven option. It makes heaps, which is a good thing because it goes so well in just about anything. Slice it through salad. Nibble on it as a snack. Wrap veggies in it. And so on… and on… and on.
I served it with sauteed mushrooms, but that was a bit of an overkill. If you’re a big eater or enjoy having a food baby then add them.
- One batch of eggplant bacon
- Two slices of good crusty bread
- Olive oil
- A clove of garlic, peeled and cut in half
- 1/2 an avocado, sliced and sprinkled with lemon juice
- 1 ripe red roma tomato (alliteration… hehe)
- Salt and freshly cracked pepper
- Big handful baby spinach
- Marinade the eggplant overnight. In the morning, take it out of fridge and place in oven according to the recipe instructions.
- When the eggplant is 5 minutes away from done, toast your bread, brush one side of each slice with some olive oil and rub the cut side of the garlic over it.
- Layer avocado slices and then tomato slices on the oil and garlic side of the bread. Season.
- Layer a few slices of eggplant and then pile on the baby spinach. Top with the other slice of bread. Yum!
Woozy watermelon slushies
- A few slices fresh watermelon
- Vodka (Russian Standard is always a winner)
- Fresh mint for garnish
- Blend watermelon, ice and as much vodka as you feel is appropriate at 8am on a Sunday.
- Top with sprigs of fresh mint and serve in tall glasses.