chips á la eggplant
Hello lovely Saturday!
I have had a real lazy morning, woke up late and spent two hours reading the papers and continually reducing the GI-bread loaf I made the other day for Mother's Day to almost nothing - its too good to withstand! I promise to post it next time I make it (since there is nothing left no more I don't think a picture of the bread crumbs would be fair to present it with...!)
Instead I dedicate this post to something equally delicious - eggplant chips! Oh, I can almost feel that crispy, slightly smoky surface topped with salt flakes and pepper when I think about them - just so freakin' simple and perfect.
I recommend you to try it as soon as possible, as a substitute for the rice or potatoes on the plate, or as a nice snack to bring with you to work or a picnic. You choose!
eggplant (I used two to make two trays of chips)
salt flakes
chilli flakes or chilli pepper (optional)
pepper
oil of your choice (I used olive oil)
eventually some fresh spices such as basil and rosemary
1. Set the oven at 150C.
2. Slice the eggplants on the diagonal, in coins or any other shape you like. Just remember to make them as thin as possible, about 2-5 millimeters thick.
3. Grease an oven tray or put on a baking sheat and place the eggplant slices on top.
4. Mix salt, chilli flakes, pepper and oil together in a glas and use a brush to cover the eggplant slices (or just pour and sprinkle directly - but make sure to cover the slices properly)
5. Top with fresh spices
6. Put in the oven for at least 2 hours (but the time varies depending on the thickness)
7. Take out an let cool off.