Spicy eggplant ‘chips’Reviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Check paprika is gluten free.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 3g
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