INGREDIENTS
Eggplant (you can use the globe or Japanese kind) 1 clove fresh garlic 1 Tablespoon of fresh sage (chopped) Olive oil DIRECTIONS To get the bitterness out: The night before, slice all the eggplant into thin disk slices (the thinner the better for chips). (Eggplants hold a lot of moisture, so reducing the width makes them cook quicker & crispier.) The water within the eggplant is what contains that bitter taste. Place a colander in a larger bowl to catch liquid. Place 1 or 2 layers of sliced eggplant in colander and sprinkle healthy amount of salt overtop and repeat till colander is full. Remove the eggplant (dab off with a paper towel if necessary). I place them on a broiling pan and rub olive oil into both sides of the disks. Preheat the oven to 400 degrees. I put a small amount of kosher salt on the top of the chips since there is already some salt on there from the draining process. Press one clove of garlic overtop and sprinkle with fresh sage. Place in the oven and turn chips with a spatula to cook evenly. Remove when crispy. These are great snacks and also are wonderful with hummus, salsa, beans, sour cream, etc!
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