Name: Eggplant crisps
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 medium eggplants (650g), sliced thinly; coarse cooking salt; vegetable oil, for frying

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.

Serves 6

Cook

30M

Ingredients

2 medium eggplants (650g), sliced thinly

coarse cooking salt

vegetable oil, for frying

Method

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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