Spicy eggplant ‘chips’

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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Serves: 4 (as a side)

Time to make: 25 mins

Ingredients

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2 medium eggplantaubergineXs
2 tablespoons garlic-infused olive oil
2 teaspoons smoked paprika, plus a little to serve
½ teaspoon chilli flakes
½ teaspoon salt
⅓ cup low-fat plain yoghurt
and smoked paprika, to serve

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Instructions

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1 Preheat oven to 200°C. Cut eggplant into 2cm slices, then cut each slice into chip-like batons.

2 Combine oil, spices and salt in a large shallow bowl and mix well. Add eggplant slices and mix (use your hands if you like) to coat in spice mix.

3 Place eggplant in a baking dish. Bake for 25-30 minutes, tossing occasionally.

4 Serve with yoghurt and a little smoked paprika on the side, with meat, chicken or fish and salad.

Variations

Make it gluten free: Check paprika is gluten free.

Nutrition Info (per serve)

Calories 106 cal

Kilojoules 440 kJ

Protein 3 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 5 g

Dietary fibre 3 g

Sodium 270 mg

Calcium 80 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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