Eggplant-Bacon Wrapped Onion Rings

Prep: 30 minutes | Cook: 30-50 minutes | Yield: 3 – 5 servings

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Onion Rings;

  • 3 large Japanese eggplant
  • 1 tablespoon olive oil, for drizzling
  • 10-12 strips low-sodium smoked bacon
  • 2 large sweet, or yellow onions
  • 1 cup buttermilk
  • 1 cup Sriracha hot sauce
  • 1 tablespoon chili hot oil
  • 2 tablespoons ground black pepper, divided

Dipping Sauce;
½ cup mayonnaise
1 tablespoon hot sauce
½ teaspoon lime juice
Black pepper, to taste


Preheat the oven to 350º F (if baking).

Slice the eggplants into ¼-inch thick, lengthwise. Drizzle with olive oil and sprinkle with 1 tablespoon of the ground black pepper. Slightly char eggplants in a large skillet over medium/high heat, about 3-4 minutes. Transfer to a dry plate. Repeat the process until finished (Do not over cook the eggplants). Set aside.

Cut the onions into ½-inch thick rings, and pop the internal rings out. In a medium bowl, pour the buttermilk in and soak onions until they’re ready to use. In a small bowl, mix together the hot sauce and chili oil. Brush onions with hot sauce mixture using pastry brush. Wrap each onion ring, (or two for a
thicker one) with eggplant, making sure the whole onion is covered, then wrap the bacon over and secure with a skewer.

Brush with the remaining hot sauce mixture. Sprinkle the wrapped onion rings with 1 tablespoon remaining black pepper. Grill until smokey, crispy and golden brown over medium/high heat, about 5-8 minutes, or bake for about 25-30 minutes. Serve with prepared mayonnaise sauce.

To make the sauce, combine all 4 ingredients in a small serving bowl. Adjust the taste, if needed. Enjoy!

Note: The recipe could also be made without the eggplant using the same seasoning and still get the yumminess flavor!


Thanks for dropping by, please enjoy!

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