Eggplant Chips with Lemon Tahini Drizzle

This week, I decided to try to make some eggplant chips.  It seems all types of veggies are being made into chips these days, so why not eggplant too?

I thinly sliced an eggplant.Brushed both sides with a nice layer of olive oil.  Eggplant’s LOVE oil and literally draw it in, so you kinda need to be generous with the oil.

Placed slices on parchment paper lined cookie sheet.

Added a dash of salt.  And popped them in the oven.

Mixed up a little dipping sauce.  I made my dip with Tahini, a blended sesame seed paste, and fresh squeezed lemon juice.  I love lemon in just about everything.  {FODMAPers not tahini is high FODMAP}. Sounds simple?  It is.

YUM!

Eggplant Chips with Lemon Tahini Drizzle

Ingredients

  • 1 medium eggplant, very thinly sliced
  • 2 tablespoons olive oil
  • salt, to taste
  • Lemon Tahini Drizzle:
  • 1 tablespoon tahini
  • 1-2 teaspoons lemon juice
  • salt, to taste

Instructions

  1. Preheat oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Brush both sides of eggplant with oil
  4. Sprinkle with salt.
  5. Bake for about 25 minutes--until lightly browned.
  6. Mix lemon tahini drizzle and drizzle over warm 'chips'.
http://blog.katescarlata.com/2012/03/10/eggplant-chips-with-lemon-tahini-drizzle/

 

 

 

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