ELTs

The controversial presidential race has created numerous opportunities for reasonable, well-mannered debates between Carnivore Bob and me (which I win, if he wants dinner). But all civility is lost when the subject of bacon arises. Depending on your side of the meat aisle, these smoky slices are either the best part of Sunday brunch (Carnivore Bob) or nitrate-filled strips of pig death (yours truly). In the interest of family unity, I decided to make a filling, flavorful, meat-free BLT tasty enough to win Carnivore Bob’s vote. In spite of our opposing viewpoints, we both agree that no fake meat can replace the B in our BLT. While seitan “bacon” is a tasty treat, if you’re using quotation marks, it’s not bacon. Instead, I concentrated on the individual elements that make pork belly so crave-worthy. The easiest component to replicate is bacon’s toothsome texture. Eggplant, sliced lengthwise in ¼-inch strips, offers a chewy mouth feel similar to thick-cut bacon. Some folks salt their eggplant to prevent it from tasting bitter, but you can skip this step by using a small, fresh eggplant. I added umami notes by marinating the eggplant in a soy-based vinaigrette, then searing it on the Weber for pretty grill marks and charred edges. If you don’t want to fire up a grill for less than 10 minutes of cooking, sear the eggplant in a grill pan on the stovetop. Romaine lettuce leaves are fresh and plentiful this time of year, and add a crisp bite to every mouthful. Toasting the sandwich bread also adds crunch. I recommend sturdy, fiber-dense wheat breads like Ezekiel 4:9 Sprouted Whole Grain Bread or Whole Foods Market Seeduction. So far my ELT tasted bright and summery, but it lacked the special, unexpected flavor that would make Carnivore Bob sit up and chow down. Smoked paprika adds a deep, smoldering flavor to my shakshuka, a tomato-rich stew. I wondered if a different tomato treatment could deliver the earthy spice throughout the ELT. Tomato jam is a rich concoction slow-simmered down into a sweet and savory spread. Adding smoked paprika made the jam – and my sandwich – absolutely transcendent. This recipe yields more than a cup of jam, even though you only need a heaping tablespoon for each ELT. Friends, make the full amount – you’ll want to lick up every last drop. Try it on a Gruyere grilled cheese, or dab a bit behind your ears. Even Carnivore Bob is a fan, although to tell the truth, he dips his bacon in it. Because in marriage, if not in politics, compromises can be made. ELT with Smoked Paprika Tomato Jam 4 sandwiches 1 1-lb. eggplant 2 Tbsp. soy sauce 1 Tbsp. olive oil 1 Tbsp. maple syrup 1 Tbsp. balsamic vinegar ½ tsp. minced garlic 2 lbs. Roma tomatoes, divided 1 small yellow onion, diced ½ cup brown sugar ½ cup granulated sugar 2 Tbsp. lemon juice ½ tsp. kosher salt ½ tsp. smoked paprika, plus more to taste ¼ tsp. freshly ground black pepper ¼ tsp. ground cumin 8 slices hearty whole-grain bread, toasted 4 leaves romaine lettuce • Trim the eggplant and cut lengthwise into ¼-inch slices. Select the 4 largest slices from the middle of the eggplant, reserving the remaining for another use. • In a small bowl, combine the soy sauce, olive oil, maple syrup, balsamic vinegar and garlic. Add the marinade and eggplant slices to a large zip-close bag. Let rest at room temperature until the tomato jam is done. • Meanwhile, reserve 2 tomatoes and cut the rest in half lengthwise, then use a small spoon to scrape out and discard the cores and seeds. Dice into ½-inch pieces. • In a medium saucepan over medium-high heat, add the diced tomatoes, onion, brown sugar, granulated sugar, lemon juice, salt, smoked paprika, pepper and cumin. Cook, stirring frequently, until the liquids release and come to a boil, 5 to 7 minutes. • Reduce the heat to low and simmer 1½ to 2 hours, stirring occasionally, until you can scrape the bottom of the pan with a wooden spoon and the jam doesn’t run back onto itself. Remove from heat, taste, and add more smoked paprika if desired. Let cool completely. Reserve ¼ cup for sandwiches, and set aside the remainder for another use. Jam will keep covered in the refrigerator up to 5 days. • Preheat a grill pan or prepare a charcoal grill for direct, medium-high heat. • Remove the eggplant slices from the marinade and place on the grill or grill pan. Cook until the edges brown and dark grill marks appear, about 4 minutes per side. Set aside. • Cut the remaining 2 tomatoes horizontally into ¼-inch slices. Smear 1 heaping tablespoon of the reserved tomato jam on 1 piece of toast. Add a romaine leaf, a slice of grilled eggplant and a few tomato slices. Top with another slice of toast; repeat with the remaining ingredients to make 3 more sandwiches.