Tuesday, June 10, 2014

Baked Eggplant Chips (Vaangyache Kaap)

Serves 3-4 as an appetizer

regular large eggplant              1

salt                                        1/2 tbsp
powdered black pepper            1 tsp
red chilly powder                     1/4 tsp
amchur (raw mango powder)    1/4 tsp  (You can find this in an Indian grocery store. It adds tartness.)

Method -
1. Cut eggplant into very thin round slices of roughly 3mm width. A mandoline slicer comes in handy for this. For slices that are too big, cut in half.
2. Put all the spices and the salt in a bowl and mix well.
3. Take a large baking tray, cover it with aluminium foil and grease it with oil or spray generously with oil spray.
4. Take half of the eggplant slices on the baking tray. Drizzle oil or oil spray over them. Toss them well with half of the spice mix, making sure you rub both sides of every slice with the spice mix.
5. Then arrange them in a single layer on the tray and once again drizzle with oil or oil spray.
6. Repeat steps 3, 4, 5 for the rest of the eggplant slices.
7. Bake at 350 deg for 15 mins and then broil at 350 deg for 5 mins. Watch them frequently as they can get burnt easily. You may have to adjust the oven times according to the thickness of the slices.
The slices may look burnt when done but taste great and crispy! The thicker slices will most probably remain soft. I combined them with some crispy slices and put them in a sandwich - tasted pretty good.
We had the eggplant chips with a very simple and quick dip. For the dip, take a half cup of low fat ricotta cheese and add 2 tbsp of mayonnaise to it. Mix well to make the ricotta a bit more creamy and less grainy. 
Other creamy dips would also go very well with the chips, such as a greek yogurt-garlic dip.

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