Smoky and crispy eggplant vegan “bacon” makes an easy and interesting party appetiser.
Prep Time: 15 mins
Cook Time: 25 mins
1 tablespoon extra-virgin olive oil
1 tablespoon maple syrup
½ teaspoon paprika
1/2 tablespoon liquid smoke
½ teaspoon garlic powder
salt and pepper, to taste
2 small eggplants, sliced lengthwise about 0.5 cm thick
16 large asparagus spears, woody ends trimmed off
Preheat oven to 150°C and a baking tray with parchment paper.
In a small bowl combine olive oil, maple syrup, paprika, liquid smoke, garlic powder and season to taste. Arrange eggplant slices on the prepared baking tray and brush with the sauce on both sides. Bake for 20 minutes or until the eggplant is dry and slightly crispy.
Steam asparagus spears in the steamer, until tender for about 4 to 5 minutes.
Take the eggplant slices out of the oven and let cool slightly. Arrange the asparagus spears into groups of 5. Wrap the center of each bundle with a few strips of eggplant bacon. You can heat them up for 5 minutes in the oven before serving if desired. Enjoy!