Hickory Smoked Eggplant with Breaded Teese
No, it's not bacon, it just looks that way ;)
The eggplant was peeled, cut into long, wide and 1/4" thick slabs and smoked with hickory chips for 20 minutes. Then they were seasoned with salt and pepper, brushed with olive oil and grilled.
1/2" thick rounds of Teese were coated with seasoned flour (salt, pepper, smoked paprika), dipped in a cornstarch slurry and finally rolled around in a combo of bread crumbs and nutritional yeast. Then they were pan-fried in a 1/4" layer of peanut oil until they became golden brown and just started to melt (trust me, there's a fine line between golden brown and completely melted Teese).
The eggplant were then cut down the center and wrapped around the fried Teese.