Try this finger licking vegetarian snack that is gluten-free, low in cholesterol and carbohydrates.
- Cut 3 eggplants diagonally into 4mm-thick slices. Place eggplant slices, in a single layer, on a large tray lined with paper towel. Cut each remaining eggplant lengthwise into 4 wedges. Place on tray. Sprinkle with sea salt. Set aside for 30 minutes to remove excess moisture (see Notes).
- Preheat oven to 170C/150C fan-forced. Line 2 large baking trays with baking paper.
- Pat eggplant slices and wedges with paper towel to remove any excess moisture and salt. Place slices, in a single layer, on 1 prepared tray. Place wedges on second tray. Spray both sides of eggplant slices and wedges with oil. Bake slices for 15 minutes or until golden and crisp, and wedges for 20 to 25 minutes or until golden and crisp (see Notes).
- Meanwhile, combine yoghurt, cucumber, garlic, lemon rind and dill in a bowl to make a tzatziki dip. Season with salt and pepper. Drizzle with oil. 5 Serve chips immediately with tzatziki.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set