These aubergine crisps are wonderully crunchy and packed with flavour from the garlic. They make an excellent alternative to regular crisps. Serve them with chunky salsa or a healthy alternative to cool dips by combining yoghurt with basil, garlic, salt and pepper.
- 1 medium aubergine
- 2 tbsp. olive oil
- 2 garlic cloves
- Salt and pepper
Slice the aubergine thinly. Lay in a single layer on one or two baking trays and liberally sprinkle with salt. Cover with paper towels. Leave to sit for 10 minutes. Press on the aubergine to remove excess water.
Mince garlic cloves and mix with the oil. Wipe the aubergine slices clean and lay onto a clean baking tray. Brush with garlic oil and sprinkle with salt and pepper. Bake in a 200C oven for 12 minutes, then flip and brush with any remaining oil. Bake for another 12 minutes. If aubergine crisps are soft, bake for another 2-4 minutes until crisp.