About this recipe:Makes crunchy aubergine crisps, perfect for a tasty snack or party nibbles.
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
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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 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.