Bacon Wrapped Eggplant Fries
These bacon-wrapped eggplant fries are easy to make and are a great appetizer or game-day snack.
Ingredients
- 12 strips of regular sliced bacon, (see note)
- 1 medium eggplant, slices into spears about 4 1/2 inches in length
for the glaze
- 2 tbsp of honey
- 2 tsp of sriracha hot sauce
Instructions
- Preheat oven to 425°F. Take one slice of bacon and wrap around eggplant fry, starting at one end and working to other end, allowing the bacon to overlap halfway with each new layer, and securely tuck in the end piece. Repeat with remaining fries and place onto baking sheet. Bake for about 15-25 minutes or until bacon reaches desired crispness.
- In a small bowl, mix the glaze ingredients. Remove fries from oven and quickly brush with glaze. Raise oven temperature to 450°F. Place fries back in oven and cook for about 5 minutes or until bacon starts to blister, but make sure to constantly check on the fries so that the bacon does not burn. You can serve with a dipping sauce of your choice. I prefer Ranch dressing.
Notes
I recommend using regular bacon instead of thick-cut bacon because it's too hard to wrap around the eggplant slices.
Serving: 1fry, Calories: 140kcal, Carbohydrates: 6.1g, Protein: 4g, Fat: 11.2g, Saturated Fat: 3.7g, Sodium: 202.3mg, Fiber: 1.4g, Sugar: 4.9g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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