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Very Easy and Addictive Eggplant "Chips"

What you need: 

1-2 tablespoons olive oil or 1 teaspoon olive oil plus broth
1-2 tablespoons tamari
1/2 teaspoon granulated garlic
1 eggplant (I use organic), sliced 1/4" thick rounds

What you do: 

1. Preheat oven to 400 degrees Fahrenheit. Pour the olive oil (or oil plus broth) on the cookie sheet, along with the tamari and garlic. Swoosh the cookie sheet around to mix.
2. Place eggplant slices on cookie sheet. Turn each slice over to coat both sides.
3. Bake for about 10 minutes on each side. (Turn over when browned on the bottom). They are done when they look caramelized on each side.
I pretty much eat this all to myself, along with a salad and maybe some bread or something. I am not sure why I love them so much, but I hope you will too!!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
1

SO HOW'D IT GO?

I really liked this recipe and I mixed it with some random veggies I had cut. My nephew (who is an excellent little food critic) said, "wow, I've never liked eggplant and now I do!"

So whenever a I make a dish that needs a little extra flavor on the side, I'll definitely throw these in when I can.

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Yay! So glad you liked it! :)
Thanks!!

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Nom nom nom!!  These were very tasty.

I keep buying aubergines because they look so pretty being all purple and round and then never know what to do with them!

So yet again at the farmers market to day there were these lovely looking purple shiny veggies that I just had to buy and yet again I got home and had no idea what to do with them!  ::)

So a quick look an VW and this recipe jumped out at me (thanks to the lovely photo!).  I didn't measure anything, just kind of guessed the quantities and they turned out great.  Really yummy, but I think I added a bit to much tamari for my liking as they were a bit salty - well at least I know for next time - and there will be a next time.

Thank you for a yummy recipe!

PS sorry for not taking a photo but I served with my yummy but not very appealing looking bean and veggie slop - I didn't want people to be put off because of my photo!

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Just a note: Vegansapien took this photo, although it says I took it! Just want to give credit to her...thanks VS! :)

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Make sure you cut these really thin. I did not do a good job cutting these, and some slices were kind of thick. The ones that were really thin tasted the best. I ran out of soy sauce on the first batch so I used balsamic vinegar and sea salt. I liked those better than the soy sauce ones.

My kids didn't like these which shocked me considering those boys eat raw tofu.haha

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I'm so glad everyone likes these! Thanks for your feedback!! :)

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even my meat-eating father liked them.

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Moral of the story people: listen to your vegweb recipe authors!

I thought, "oh smearing the oil on the pan will make a mess, I'll just lightly toast" and I also thought, "I'll slice them thinner and then they'll crisp faster." Wrong Wrong. Wrong. They stuck to the pan and burned to a crisp. I abject despair I tentatively picked one up....Hey! These things are darn tasty!

So even if you alter the recipe (which you shouldn't!), you still can't screw them up!

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These are amazing! I went a little overboard with the flavourings the first time I made them but I cut back today & they were fantastic.

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I love broiled eggplant slices!  I like to make mine by spreading a thin layer of sweet white miso on the eggplant slices and putting them on an oiled cookie sheet for about 15 minutes.  I don't turn them.  Sesame oil and soy sauce is a popular combination with my omni family too.

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