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overhead view of vegan cobb salad with ranch dressing

Cobb Salad with Vegan Eggplant Bacon

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 1x
  • Diet: Vegan


Crispy, savory eggplant bacon brings this fresh vegan cobb salad to another level. No need to sacrifice the crunch and saltiness of bacon in your vegan cobb!



For the eggplant bacon:

  • 1/2 of a medium eggplant, sliced into 1/4 inch thick planks
  • 1 tbsp olive oil, plus more to cook in batches
  • 2 tsp tamari or soy sauce
  • 1 tsp liquid smoke
  • 1 tbsp maple syrup
  • 1/4 tsp smoked paprika
  • 1 tsp sriracha
  • 1 garlic clove, grated, minced or pressed

For the cobb salad:

  • 1 head romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 2 ears corn (about 1 cup cooked)
  • 1 avocado
  • 1 15oz can chickpeas
  • Optional: vegan feta

Vegan Ranch:

  • 1 cup plain cashew (or other non-dairy) yogurt
  • 3 tbsp almond milk
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 2 tbsp fresh chives
  • 1 1/2 tbsp fresh parsley
  • 1 tbsp fresh dill


For the eggplant bacon:

  1. Lay the eggplant planks out on a cutting board and sprinkle with salt. Allow to rest for up to 30 minutes to draw out some of the moisture. After resting, press eggplant with a clean dish towel to remove as much water as possible.
  2. Heat the olive oil in a large cast iron or nonstick skillet. 
  3. While the pan heats (you want it really hot!), whisk together the tamari, liquid smoke, maple syrup, smoked paprika, Sriracha and garlic in a small bowl. 
  4. When the pan is hot, lay in a few eggplant planks, being sure not to crowd the pan. Use a pastry brush to brush the eggplant with the glaze, and let brown for 1-2 minutes. Flip, glaze the other side, and cook until browned on both sides, about 3-4 minutes. 
  5. Transfer eggplant bacon to a paper towel-lined plate and continue making the bacon in batches. 

To make the cobb salad:

  1. Wash and pat romaine dry, Slice or tear into bite-sized pieces. 
  2. Cook corn by boiling for about 3 minutes. Let cool and slice kernels from cob. 
  3. Prepare all salad ingredients and add to a large bowl. 
  4. To make vegan ranch dressing, whisk or blend all ingredients until well incorporated. Toss salad in dressing and serve right away.


Keep a VERY close eye on your eggplant bacon - it can burn quickly if you walk away for too long!

  • Category: Salads
  • Method: Stovetop
  • Cuisine: American

Keywords: vegan cobb salad