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.