Tuesday, September 16, 2008


I was trying to copy another recipe with eggplant and really liked how different mine turned out. My final product actually resembled eggplant chips and geeze I really liked them. I used small eggplants and a mandolin for slicing them super thin.

Then I sprayed them with an olive oil spray and seasoned with sea salt and fresh cracked pepper. Into the oven they went at 375 degrees. The total time was approximately 20 minutes.

Here's a close up. My guys really liked them and the sky's the limit on how you could serve them. I made a light drizzle of pesto and olive oil and they were delicious! Easy and on the healthy side.

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