Eggplant is a staple in Mediterranean cooking. We eat it regularly throughout the summer and early fall. It’s so versatile that you can do almost anything with it – grilled, oven-roasted, or fried – it is equally delicious no matter how you cook it. Eggplant can incorporated into main courses and makes a terrific appetizer or side dish as well. Read more
Finding healthy snack options isn’t always easy and more often than not, I find myself shoveling yet another handful of peanuts into my mouth to stave off hunger. But I’ve discovered that a number of vegetables crisp up nicely when oven-baked and can be a great substitute for potato chips.
Eggplants are perfect for it, especially if you salt them beforehand to remove some moisture. Garam masala can be found in the International aisle of many grocery stores, or you can mix up some of your own at home. It’s a fantastic way to spice up the eggplant chips.
2 japanese eggplants
1 tbsp salt
3 tbsp olive oil
1 tbsp garam masala
additional salt to taste
1/2 cup plain yogurt
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
1 tsp ground cumin
salt and pepper to taste
Cut eggplant into 1/4 inch slices and lie in a single layer on a large parchment-lined baking sheet (you may need two baking sheets).
Sprinkle with salt and let sit for an hour to remove some moisture. Blot dry with a paper towel.
Preheat oven to 350F.
In a small bowl, combine olive oil and garam masala. Brush both sides of each eggplant slice with the oil mixture and place back on baking sheets.
Bake 20 to 30 minutes, or until slices are crisp and browned but not burnt. Remove from oven and sprinkle with additional salt to taste.
For the raita, whisk yogurt, cilantro, mint and cumin together in a small bowl. Season to taste with salt and pepper.
Serve alongside eggplant chips.