Eggplant Lardons

Lardons are chunks of fatty bacon. I know, you’re like, “People still eat that?!” When made out of bacon they become smoky from the high heat and a dash of smoked paprika—crispy outside, juicy inside, and absolutely addictive. I do use a lot of oil here because, well, it’s supposed to be fatty, and eggplant soaks it all up; you can get away with using half the amount, if you want, just expect the eggplant to be a bit dryer outside, and mist with some spray oil during the cooking process.