Eggplant Chips Are A Delicious Snack Or Make-Ahead Side Dish. Easy To Make Vegan Or Dairy, They Go With Everything!
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Eggplant Chips are the perfect side dish for when everyone just can’t face another green bean. Even people who think they don’t like eggplant will enjoy these.
I made these Eggplant Chips as a side for our break-the-fast and there was not a single one left. Although we were having a dairy meal, I used our vegan parmesan as the topping since we were having vegan guests. Everyone, vegan or not, agreed they were wonderful. Feel free to use dairy parmesan cheese if that is what your family prefers.
As baked, these are not crisp. If you would like them crispier, I suggest you turn the heat down to 250 degrees and continue to bake them until they are how you would like them. Don’t forget about them!
What type of eggplant is best for this recipe?
I used Japanese eggplant which are smaller and thinner than the typical dark purple eggplants sold in American supermarkets. They are a good choice because they have a thinner skin and fewer seeds. If you cannot find Japanese eggplant, regular eggplant will also work.
Can eggplant be eaten raw?
A thin-skinned Asian eggplant (there are Thai varieties as well) can safely be eaten raw in limited amounts. The thick skin of an American eggplant would be tough to chew. I wouldn’t recommend it.
What is a nightshade vegetable?
The nightshades include tomatoes, potatoes, eggplant, and peppers. Most people handle them very well and they are a source of many nutrients. However, they may contribute to inflammation and some people avoid them for that reason. If you do not eat eggplant, I think this dish would work very well with thinly-sliced carrots or zucchini.
What is a vegetable marrow?
Mystery lovers may recall that Agatha Christie’s famous detective Hercule Poirot, was always trying to grow the perfect vegetable marrow, especially after retirement. Those of us on this side of the ocean were never really sure what he was trying to do. Vegetable marrows are actually what we call zucchini. They are also called courgette in the UK. Eggplants there are called aubergines which is actually the French word for eggplant. (Confused yet?) In this country aubergine refers to the deep purple color of the eggplant, not to the vegetable. You may see it in clothing or fabric descriptions.
Products used in making this recipe:
AmazonBasics 3-Piece Nonstick Baking Sheet Set
2dayShip Premium Quilon Parchmet Paper Baking Sheets, Pan liner, White, 12 X 16, 200 Count
- 5 japanese eggplants unpeeled
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons dried basil leaves
- 1/2 teaspoon sea salt
- 3/4 cup vegan parmesan cheese may substitute dairy parmesan
Preheat oven to 375 degrees. Grease baking pans or line with parchment paper.
Slice eggplant into thin rounds and place in a mixing bowl.
Drizzle with the olive oil. Toss to coat evenly.
Lay the eggplant rounds in a single layer on the baking pans.
Sprinkle eggplant with garlic, basil leaves, salt and parmesan.
Bake for 45 minutes until eggplant is tender and the parmesan is lightly browned.
Cool slices in the pan for 5 minutes before transferring to a serving platter.
This recipe is adapted from Becky Latane.