Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Place
Wright® Brand Smoked Bacon (12 pieces)
on a baking sheet and bake for 15 to 20 minutes or until crispy. Set aside to cool before adding to slider.
3.
Make the aioli. In a bowl, combine
Mayonnaise (1 cup)
,
Lemons (1 tsp)
,
Lemon Juice (1 Tbsp)
,
Saffron Threads (1 pinch)
,
Salt and Pepper (to taste)
. Place bowl in the fridge for at least 30 minutes to allow the flavors to combine.
4.
Preheat a large skillet to medium-high heat. Add
Olive Oil (2 Tbsp)
to the pan. Add
Tomatoes (3)
along with one clove
Garlic (5 cloves)
,
Crushed Red Pepper Flakes (1 tsp)
and
Kosher Salt (1 pinch)
. Cook for about 5 minutes or until soft. Set aside.
5.
Throw in
Eggplant (1)
,
Zucchini (2)
,
Red Onion (1)
,
Red Bell Pepper (1)
, and add
Bay Leaf (1)
,
Fresh Basil (1/2 cup)
, 1/3 cup water (more if needed).
6.
Simmer veggies for about 15 minutes until everything is well combined. Remove bay leaf before serving.
7.
Take about a teaspoon of the lemon saffron aioli and spread it over the top of the bottom
Slider Buns (12)
.
8.
Lay a piece of bacon on top-you may need to break the bacon in half. Top with about 2 tablespoons or more of the ratatouille.
9.
Top with
Arugula (3 cups)
and more lemon saffron ailoi. Top with bun and enjoy!