Unlike “vegan bacon” or some other abomination masquerading as something it’s not, this is what it says it is – eggplant grilled with cheese. Cook it and love it.
Time: 40 minutes
240g eggplant – peeled and sliced to 5mm thick discs
80g mozzarella cheese slices
10ml avocado oil (or other neutral-flavoured cold pressed oil)
Few grinds black pepper
Sprinkle the salt on both sides of the eggplant slices then, rest in a colander for thirty minutes. Rinse with cold water. Blot the discs dry with paper towel.
Place a slice of cheese between each pair of eggplant slices just like a sandwich.
Place a frying pan on medium heat and add the oil.
Fry the eggplant sandwiches for four minutes on each side.
Remove from heat and serve immediately topped with a few grinds of pepper.