First, a confession. I don’t really like eggplant. Wife does though, and since I love bacon, what’s the worst that could happen? Exactly. Happy Wife, happy life.

I made this appetizer for a fundraiser “pre-party soiree” held at our neighbor’s house,  and it was my first effort with this combination of ingredients. I was actually surprised! It was good! Thick cut, hickory smoked bacon and eggplant — sliced about 1/2 inch thick, baked and broiled — produced a nice little appetizer if I do say so myself.  The eggplant took on the smoky flavor of the bacon, and  the meaty texture of both ingredients provided a nice alternative to carrot sticks and radishes that “someone” (who shall remain nameless…cough, cough) wanted to take to the festivities.  It is the easiest thing in the world to make, too: slice the eggplant, wrap said slices in bacon, put in the oven…and, done!

The ingredients. Both of them….

 

 

Super Easy Bacon Wrapped Eggplant
Author: 
Recipe type: Appetizer
 

Beats the hell out of a veggie plate!
Ingredients
  • 2 Large Eggplants
  • 1 pound thick-cut, hickory smoked bacon
  • 1 TSP Salt (to wick moisture out of eggplant)
  • Salt & fresh ground pepper to taste

Instructions
  1. Wash and pat eggplant dry. Slice into ½ inch round slices.
  2. Arrange the slices on a baking sheet lined with a paper towel. Sprinkle the 1 tsp. salt over the tops of the eggplant slices. Cover with another paper towel, and let sit for 30 minutes. Wipe the moisture off the slices, and discard the paper towels.
  3. Wrap each slice of eggplant with a piece of bacon. Place on the baking sheet, and sprinkle with a dash of salt and fresh ground pepper to taste.
  4. Bake at 375 degrees F, for 30 minutes (depending on thickness of bacon) until bacon is sizzling and both bacon and eggplant are slightly browned.
  5. (Optional) Crisp under broiler for 1-2 minutes.
  6. Cut each slice into quarters and serve.

 

After arranging the eggplant slices on a half sheet, sprinkle with salt and cover for 30 minutes. This wicks some of the moisture out of the eggplant, and helps to cut the acidity, too.

 

 

Wipe off the moisture, wrap with the thick cut bacon, and place on a rack or parchment paper on a baker’s half sheet.

 

 

Into the oven, and then under the broiler to crisp, and you’re done. How easy is that!

 

 

Cut each slice into quarters and serve as finger food, toothpicks optional of course. Seriously….this….or a wet radish?