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Baked eggplant chips
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious gluten-free and low cholesterol vegetarian snack.
Ingredients:
  • 6 (50g each) baby eggplants
  • 19.20 gm sea salt
  • Olive oil cooking spray
  • 250.00 ml plain Greek-style yoghurt
  • 1 small Lebanese cucumber, finely chopped
  • 1 small garlic clove, crushed
  • 1/2 tsp finely grated lemon rind
  • 20.00 ml finely chopped fresh dill
  • 4.60 gm extra virgin olive oil
Instructions:
  • Slice 3 eggplants diagonally into 4mm-thick slices and arrange them in a single layer on a large tray lined with paper towel. Cut the remaining eggplants into 4 wedges each and place them on the tray as well. Sprinkle all the slices and wedges with sea salt and let them sit for 30 minutes to remove excess moisture.
  • Preheat your oven to 170C/150C fan-forced and prepare 2 large baking trays by lining them with baking paper.
  • Dry the eggplant slices and wedges with paper towel to remove moisture, then season with salt. Arrange slices on one tray and wedges on another. Spray both sides with oil. Bake slices until golden and crisp for about 15 minutes, and wedges for 20-25 minutes (refer to Notes).
  • Prepare a refreshing tzatziki dip by mixing together yogurt, cucumber, garlic, lemon zest, and dill in a bowl. Season with salt and pepper, then top with a drizzle of oil. Serve the chips promptly alongside the tzatziki for a delightful snack.

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