This Slab Bacon & Honey Dish Was Way Better Than Expected | Bobby’s Triple Threat

This dish was inspired by an episode of Bobby’s Triple Threat, S4 E8, where the secret ingredients were slab bacon and honey. I recreated the dish cooked by Titan Aisha Ibrahim, keeping things simple and focused on flavor.

It was surprisingly easy to pull off at home, incredibly delicious, and absolutely worth trying if you love bold, balanced flavors. This isn’t a strict recipe so taste as you go.
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Chapters

00:00 - Intro
00:40 - Prepping to Roast Eggplant
01:49 - Orange Sauce
04:48 - Meatballs/Koftas
07:52 - baba ganoush
10:02 - Assemble, Tasting, & Final Thoughts
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Game Plan:

SLAB BACON KOFTA (MEATBALLS)
Ingredients
Ground pork
Slab bacon
Golden raisins
Red onion
Garlic
Pine nuts
Parsley
Cilantro
Salt
Olive oil (for cooking)

Instructions
1. Cut the slab bacon into chunks and grind it in a food processor until it looks like ground meat.
2. In a large bowl, combine the ground bacon and ground pork.
3. In a food processor, add the golden raisins, red onion, garlic, pine nuts, parsley, and cilantro. Blitz until finely chopped but not soupy.
4. Add the blended mixture to the meat and season with salt. Mix until just combined.
5. Cook a small piece of the mixture in a pan to taste and adjust seasoning if needed, especially salt.
6. Form the mixture into meatballs or kofta-style logs.
7. Heat a pan over high heat with a little olive oil. Sear the meatballs until browned on all sides.
8. Reduce heat to medium, cover, and cook until the inside is fully cooked.


ORANGE SAUCE
Ingredients
Greek yogurt
Sun-dried tomatoes
Roasted red peppers
Turmeric
Garlic
Cayenne pepper
Salt

Instructions
1. Add all ingredients to a food processor.
2. Blend until relatively smooth.
3. Taste and adjust seasoning as needed.


BABA GHANOUSH
Ingredients
Chinese eggplant
Honey
Bacon fat
Greek yogurt (tahini would probably be better)
Salt
Lemon zest

Instructions
1. Preheat oven to 425°F. Slice eggplant in half lengthwise, drizzle with oil, and season with salt.
2. Roast cut-side down for 25 to 30 minutes until soft and lightly caramelized.
3. Let cool slightly, then scrape the flesh from the skin.
4. Add eggplant flesh to a food processor along with honey, bacon fat, Greek yogurt, salt, and lemon zest.
5. Pulse until mostly smooth, leaving a little texture.
6. Taste and adjust seasoning as needed.

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