Serves: 4 – 8 snacking guests
The most important thing about this rather simple dish is not that it is low in carbs, nor that the chips taste great.
No, the most important thing is that you get the eggplant slices as dry as you can.
Because as we know, good chips are dry chips. If need be, bake a little longer than instructed to get them golden.
6 baby eggplants
2 tbsp sea salt
Oliver oil cooking spray
1 c no-fat Greek-style yoghurt
1 small Lebanese cucumber, finely chopped
1 small garlic clove, crushed
½ tsp finely grated lemon rind
1 tbsp finely chopped fresh dill
1 tsp extra virgin olive oil
- After washing the eggplants, slice the eggplants into thinish discs.
- Place the eggplant discs on a tray and sprinkle with sea salt. Set aside for 30 minutes to remove excess moisture.
- Heat the oven to 180c and line a baking tray with baking paper.
- Pat the eggplant slices with paper towel to remove any excess moisture and salt. Place the eggplant discs on the baking tray, spray both sides of the eggplant discs with the oil and bake for 15 minutes or until golden and crisp.
- Meanwhile, combine the yoghurt, cucumber, garlic, lemon rind and dill in a bowl to make the tzazziki dip.
- Season and drizzle with a little olive oil if you wish.