These eggplant “bacon” wrapped asparagus make the cutest appetizer. I will be serving them for Easter this year, but they are such a hit at any party. It’s no secret that liquid smoke makes everything taste delicious, and they make this such a delightful, savory snack. The best part is, this is a healthy plant based snack! It’s vegan, gluten free, oil free, and sugar free! This is how we made it:
1 bunch asparagus
1 clove garlic, minced
¼ cup Bragg’s Liquid Aminos
2 tsp liquid smoke
1 tsp paprika
Pinch of cayenne
Salt and pepper
In a medium bowl, add the Bragg’s, liquid smoke, paprika, cayenne, salt and pepper. Give it a stir, and then set aside.
Using a veggie peeler or mandolin, slice your eggplant into thin strips. I found this worked better with the veggie peeler since I got thinner strips that were easier to use to wrap. Slice the whole eggplant, and then soak the strips in the marinade in the medium bowl for 30 minutes.
Preheat your oven to 450 F.
Line a baking sheet with a silicone baking sheet (my new favorite thing!) or parchment paper.
Trim the woody ends from your asparagus and set aside.
Wrap one piece of asparagus with one eggplant bacon strip, and place it on the baking sheet so the seam side is facing down if possible. Wrap all of your asparagus until you either run out of asparagus or eggplant bacon!
Bake for 15 minutes or until the eggplant is slightly crispy. Cool and serve!