Recipe

Eggplant crisps

Few people can resist the temptation of freshly cooked vegetable crisps. While potato is the commonly chosen option, consider the humble eggplant. You'll be surprised how tasty these crispy morsels can be.

  • 30 mins cooking
  • Serves 6
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Ingredients

Eggplant crisps
  • 2 medium eggplants (650g), sliced thinly
  • coarse cooking salt
  • vegetable oil, for frying

Method

Eggplant crisps
  • 1
    Sprinkle eggplant with salt; stand 15 minutes. Rinse eggplant under cold running water. Drain; pat dry with absorbent paper.
  • 2
    Lightly coat a cooking pan with oil and heat to medium. Cook eggplant, in batches, over low heat, until browned and crisp; drain on absorbent paper. Crisps can be served warm or cold.

Notes

Crisps can be made 2 days ahead and stored in airtight container

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