Aubergine Crisps
Makes crunchy aubergine crisps, perfect for a tasty snack or party nibbles.
Ingredients
Serves: 4
- 1 aubergine, sliced into strips
- 2 tablespoons olive oil
- 30g (1 oz) 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
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Preheat oven to 200 C / Gas mark 6.
- Cut aubergine strips in half lengthwise and toss with olive oil.
- In a medium bowl combine breadcrumbs, cheese, garlic, parsley, oregano, salt and pepper. Add aubergine strips and toss to coat. Lay coated strips on a baking tray, and sprinkle remaining breadcrumb mixture on top.
- Bake in preheated oven for 25 minutes, or until crispy.
Parmesan cheese
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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Reviews & ratings
Average global rating:
(30)
Reviews in English (26)
Piece of cake. Found it reeeeally important to keep them circulating. - 28 Feb 2010
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)
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)
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