Easy and Addictive Eggplant "Chips"
By: Quintessence Challis
Published: Thursday, December 24, 2009 - 9:02pm

Ingredients




pound One 1  eggplant, sliced in ¼-inch thick rounds
4 tablespoons each: olive oil and liquid broth (vegetable or "chicken" broth, page 194 of Radiant Health, Inner Wealth
2 tablespoons plus 2 teaspoons tamari, shoyu, or soy sauce
2 teaspoons dried garlic granules
1 teaspoon organic sugar or sucanat

Preparation

1 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.* 2 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. 3 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. 4 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.

About


This is a recipe from the Simple Sides chapter of "Radiant Health, Inner Wealth." (http://www.radianthealth-innerwealth.com). Here's the description from the book:
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!

Comments:
Quintessence Challis

Photo by Michelle McCluggage.
Shari Benton

I never knew what to do with eggplants until I began using this cookbook! I love this recipe and Tess is right, you can eat the whole eggplant this way! Another winner: quick, easy, and very delicious.
Joel Brodie

very good