A Weary Traveller - Egg Salad with Bacon Bits

Apologies for the silence! I have been globe trotting! Ok, Australia trotting. I popped over for a few sweet days in Byron for Splendour in the Grass, then met my partner in Morgan in beautiful Melbourne for many vegan eats and drinks!

Thanks to the vegan eats in Melbourne I am trying to eat slightly healthier, preparing to shed the layers and maybe a few pounds for summer too!

This was inspired by an instagram post by Mojave today, so I tried a slightly easier (and probably less healthy :/) take on it, and spiced it up with some facon bits!

Ingredients;

2 Cans Drained & Mashed Chickpeas

1/2 C Diced Red Onion

1 C Diced Celery

1 C Diced Red Capsicum

1 tsp Paprika

1 tsp Mustard Powder

1 tbsp Curry Powder

1/2 tsp Garlic Powder

4 tbsp Vegan Mayo

Cos Lettuce Leaves (Washed) - 1-2 pp

Method;

Dice everything. Throw in a large bowl, dollop in mayo. Mix in spices and adjust to taste.

To plate up I piled the 'egg salad' mix onto the cos lettuce leave and sprinkled with 'bacon'.

Eggplant Bacon;

Ingredients;

Eggplant

Worcestershire

Olive Oil

Sea Salt

Beef Stock Powder (We use Massel) 

 

Method;

Half eggplant long ways, then again, and slice as thinly as possible.

In a small bowl whisk 2 tbsp of Worcestershire, 1 tsp of oil, 1 tsp salt & beef stock powder.

In a flat dish cover the eggplant slices with the marinade and massage in.

Heat a frying pan with a little oil. Once hot add the slices of eggplant and fry as you would bacon, charring slightly on both sides for the smoky bacon taste until crisp. Dice and serve.