Easy and Addictive Eggplant Chips
- Servings : 2-3
- Ready In : 30 minutes or under
It is slightly disturbing how this dish can make it possible - even likely - for an entire eggplant to be consumed by one person (that would be me) in one sitting. These chips are one of my standby favorites as they are delicious and require a prep time of only five minutes. It should be noted, however, that these are soft and gooey, rather than crispy. With that said, I hope you enjoy this healthy, unusual snack!
- One 1 lb. eggplant, sliced in 1/4-inch thick rounds
- 4 tablespoons each: olive oil and liquid broth (vegetable or vegan "chicken" broth)
- 2 tablespoons plus 2 teaspoons tamari, shoyu, or soy sauce
- 2 teaspoons dried garlic granules
- 1 teaspoon organic sugar or sucanat
- 1/8 teaspoon cayenne
Preheat the oven to 400° F.
Place the eggplant rounds in a single layer on a large cookie sheet. Whisk together all of the other items and pour over the eggplant. Turn the slices over so that the marinade can soak into the other side of the eggplant as well.
Allow the eggplant to marinate briefly while the oven is preheating. Turn the slices over again, keeping them in a single layer. Bake them for about 10-15 minutes, or until the underside is very nicely browned.
Flip the slices over with a spatula and bake for another 5-10 minutes, or until the eggplant is very tender and looks caramelized (gooey and well browned) on both sides. Serve immediately.
You will have some sauce that doesn't quite absorb into the eggplant. It will bake onto the pan, but if you soak the pan for at least 10 minutes, it will wash off easily.