Bacon-Grilled Eggplant

Name: Bacon-Grilled Eggplant
Yield: Serves 4
Cuisine: Armenia
Ingredients: 2 teaspoons vegetable oil; Coarse salt (kosher or sea) and Freshly ground black pepper; 1½ tablespoons sweet or hot paprika; 4 thick slices of country-style bacon (each about 4 inches long, 1 inch wide, and ¼ inch thick; 1 to 1½ ounces each); Coarse salt (kosher or sea) and Freshly ground black pepper; 4 small eggplants (3 to 4 ounces each), or 2 medium-size eggplants (about 1 pound total); Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; 1½ tablespoons sweet or hot paprika; 4 small eggplants (3 to 4 ounces each), or 2 medium-size eggplants (about 1 pound total)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

This is one of the most singular vegetable dishes on Planet Barbecue—whole eggplants that have been stuffed with bacon and paprika and charred on the grill. The bacon and paprika imbue the eggplant with incredible smoke and spice flavors.

Ingredients

4 small eggplants (3 to 4 ounces each), or 2 medium-size eggplants (about 1 pound

Asia
Armenia
Main course
Side dish
Spicy
Gluten-free

Method

Advance Preparation

None, but the eggplants can be stuffed several hours ahead.

Using a paring knife, cut a deep lengthwise slit in each eggplant. The slit should run almost but not quite to each end and cut almost completely through the eggplant. Gently pry open the eggplants with your fingers and season them generously inside with salt and pepper.