Kosher salt (about 1 cup — to prepare the eggplant slices!)
1 cup plain Greek yogurt
1 small cucumber, peeled and diced
1/2 cup basil leaves, roughly chopped
1 teaspoon lemon juice
Instructions
Preheat oven to 400 degrees.
While oven is preheating, line a baking sheet with a few paper
towels and arrange eggplant slices in a single layer. Generously
coat the eggplant with the kosher salt, and cover with a second
paper towel. Let sit for 10 minutes.
After 10 minutes, firmly press down on the slices to extract
water from them. Wipe the water and salt from the eggplant
slices and lay them back on the baking tray (without paper
towel). Set aside.
In a food processor (or mortar and pestle), combine the olive oil
and 2 cloves of the garlic, and blend or mix until a smooth paste
forms.
Brush the eggplant slices with the garlic oil, then sprinkle with 1/2
teaspoon of salt.
Bake for 12 minutes, then flip and bake for 12 minutes on the other
side. Chips should be crispy and dark brown — if they are still soft,
bake for another 3-5 minutes.
While eggplant chips are baking, blend cucumber slices, basil
leaves, and remaining garlic cloves in either a food processor or
mortar and pestle. Scrape into a colander to drain out excess
water. Mix remaining solids with yogurt and lemon juice, and
season to taste with salt.
Serve warm chips with the dip. Enjoy!
Originally Submitted
5/14/2013
0 Out of 5 from
0 reviews
You can add this Eggplant Chips with Basil-Yogurt Dip recipe to your own private DesktopCookbook.
