Baked eggplant chips

Try this finger licking vegetarian snack that is gluten-free, low in cholesterol and carbohydrates.

Recipe «Baked eggplant chips» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 6 baby eggplants, 2 tbsp sea salt, Olive oil cooking spray, 1 cup plain Greek-style yoghurt, 1 small Lebanese cucumber, finely chopped , 1 small garlic clove, crushed, 1/2 tsp finely grated lemon rind, 1 tbsp finely chopped fresh dill , 1 tsp extra virgin olive oil.

Ingredients:

• 6 baby eggplants 
• 2 tbsp sea salt 
• Olive oil cooking spray 
• 1 cup plain Greek-style yoghurt 
• 1 small Lebanese cucumber, finely chopped 
• 1 small garlic clove, crushed 
• 1/2 tsp finely grated lemon rind 
• 1 tbsp finely chopped fresh dill 
• 1 tsp extra virgin olive oil 

Instructions

1. 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).
2. Preheat oven to 170C/150C fan-forced. Line 2 large baking trays with baking paper.
3. 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).
4. 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.