Food & Wine
Eggplant chips
These eggplant chips provide vegetarian snacks that are gluten free, low in carbs and cholesterol and (most-importantly), finger-licking good. Try some with your family today!
Ingredients:
- 6 (50g each) baby eggplants
- 2 tablespoons sea salt
- Olive oil cooking spray
- 1 cup plain Greek-style yoghurt
- 1 small Lebanese cucumber, finely chopped
- 1 small garlic clove, crushed
- 1/2 teaspoon finely grated lemon rind
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon extra virgin olive oil
Method:
- Wash eggplants, then place on side of cutting board.
- Using a sharp knife, slice eggplants into discs.
- Place eggplant discs on tray. Sprinkle with sea salt. Set aside for 30 minutes to remove excess moisture. For crunchy chips it’s important to remove as much moisture as possible.
- Preheat your oven to 170°C. Line an additional large baking tray with baking paper.
- Pat the eggplant slices and wedges with paper towel to remove any excess moisture and salt. Place discs, in a single layer, over the baking tray.
- Spray both sides of eggplant discs with oil.
- Bake discs for 15 minutes or until golden and crisp.
- Season with salt and pepper. Drizzle with oil.
- Combine yoghurt, cucumber, garlic, lemon rind and dill in a bowl to make a tzatziki dip.
- Serve chips with tzatziki.
Related links:
Watermelon and snow pea salad with marinated feta
Pumpkin, feta and beetroot quinoa salad