A healthy and tasty snack, very good substitute for potato chips.
You may also use zucchini for this recipe or both. I made the rubic's cube version of the crisps for Instagram weekend challenge :-)
I used fresh garlic and parsley but you may also use powdered parsley and garlic.
Eggplant Crisps
Ingredients
1 1/2 cups eggplant, sliced 1/2 cm think
1/2 cup bread crumbs
1 tsp parsley powder or 1 tbsp parley paste
1 tsp garlic powder or 1/2 tsp garlic paste
salt and pepper
olive oil
1 egg, beaten
Directions
1. Pre-heat the oven at 200 degree celcius.
2. Slice the eggplant. I would recommend to slice it 1/2 cm thick.
3. Season the sliced eggplant with salt and pepper.
4. Beat the egg and add garlic and parsley paste (if you are using the paste).
5. Mix the garlic and parsley powder to the bread crumbs (if you are powder).
6. Dip the eggplant to the egg mixture and then to breadcrumb mixture.
7. Grease the baking sheet with a little oil then arrange the eggplant.
8. Drizzle some oil to the eggplant then bake for 15-20 minutes.
Yoghurt Dip
Ingredients:
1/2 cup plain or greek yoghurt
1 tomato
1/2 cucumber
salt
pepper
Directions:
1. Cut tomato in half then remove seeds. Slice in small cubes.
2. Cut cucumber in half then remove seeds. Slice in small cubes.
3. Mix sliced tomato, cucumber and yoghurt in a bowl then season with salt and pepper.
4. You may also use food processor to make the dip. Put the tomato, cucumber, yoghurt in the food processor then process. Season with salt and pepper.
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