Savoury Aubergine Chips

    (29)
    35 mins

    Makes savoury crunchy aubergine strips, perfect for a tasty snack or party nibbles.


    21 people made this

    Ingredients
    Serves: 4 

    • 1 aubergine, sliced into strips
    • 2 tablespoons olive oil
    • 30g fresh breadcrumbs
    • 2 tablespoons freshly grated pecorino romano or parmesan cheese
    • 1 clove garlic, finely chopped
    • 2 sprigs fresh parsley, finely chopped
    • 1/2 teaspoon dried oregano
    • salt and freshly ground black pepper to taste

    Directions
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 200 C.
    2. Cut eggplant strips in half lengthwise and toss with olive oil.
    3. In a medium bowl combine breadcrumbs, cheese, garlic, parsley, oregano, salt and pepper. Add eggplant strips and toss to coat. Lay coated strips on a baking tray, and sprinkle remaining breadcrumb mixture on top.
    4. Bake for 25 minutes or until crispy.
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    Reviews and ratings
    Global ratings:
    (29)

    Reviews in English (25)

    by
    131

    After reading the recipe its obvious that people have forgotten the basic of eggplant! Slice and lay the slices out on a rack or paper towel or towel, lightly salt the slices to draw the MOISTURE out (this is what makes it soggy) rinse off after an hour or two, and then pat dry, finish the recipe and the chips will be a whole lot crisper. Learned that when I made Moussaka the first time, and it works with tomatoes for tomato pie. This will make crisper zucchini chips as well.  -  21 Aug 2012  (Review from Allrecipes US | Canada)

    by
    71

    I LOVE Eggplant and this was pretty bad. Sorry, but I don't know what else to say. I followed the recipe exactly as it was written, and still I'd have to say, pretty bland and the texture was unpleasant.  -  27 Sep 2001  (Review from Allrecipes US | Canada)

    by
    49

    This recipe has quickly become a staple of my family's summer diet. We have made it three times in the past two weeks, and plan to make it frequently. We have tried both Japanese eggplant and globe eggplant, and prefer the Japanese. We have also substituted parmesan cheese for the Romano and olive oil instead of plain vegetable oil. This is a great recipe!  -  15 Jun 2008  (Review from Allrecipes US | Canada)

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