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A commenter recently asked for suggestions on how to cook eggplant because she said whenever she cooks it in the oven, it basically ends up being mushy. I have to say unless you combine it with a sauce, use it as a pizza topping, or find some other tasty application, she is right about the non-appealing texture! So, since I had to harvest the rest of our eggplant this weekend before we got down to our first freezing temps, I thought this would be a perfect time to share our favorite way to cook and eat plain eggplant…eggplant chips!
The key to roasting eggplant that has a good flavor and texture is to cut the pieces very thin. When it’s done cooking you’ve basically removed all the moisture, which is what normally causes that “mush” we were just talking about. The outcome is not quite as crispy as deep-fried chips, but still sooo yummy. This is a dish that rarely makes it to the table at my house. The kids and my husband just walk by and take bite after bite, and by the time I’m done cooking all the pieces (see below why the process takes a few minutes) it’s basically all gone!
Roasted Eggplant “Chips”
Ingredients
- olive oil spray
- 1 pound eggplant
- salt and pepper
Instructions
- Preheat oven to 400 degrees F on convection. Spray two baking sheets with a light coating of the olive oil spray.
- Wash, dry, and trim each eggplant then thinly slice into pieces 1/4″ thick. Alternatively, use a mandoline slicer if you have one.
- Place eggplant rounds on the baking sheets in one even layer. Spray the tops with another light coating of olive oil.
- Put both baking sheets in the oven together (one on a rack above the other) and cook until the first few pieces begin to turn brown, about 8 to 10 minutes. Remove the pieces that are starting to brown and put the remaining pieces back in the oven for another 30 seconds to a minute.
- At this point in the baking process I basically just stand at the stove, keep taking each baking sheet out (as the other still cooks), remove the brown pieces, keep cooking the rest, and repeat until they are all done. If you have a mandoline for more uniform slices, they’ll have a better chance of all being ready at the same time, but even with a steady hand mine are always ready in batches.
- The outcome is not as crispy as a deep-fried chip, but still quite tasty. Season with salt and pepper and serve.
Would this work with zucchini too?
Any adjustments for a non- convection oven?
Hi Debbie, you usually adjust the heat to 25 degrees more for non-convection. – Nicole
Wao so yummy and spicy past week i make it at home. Nice
Seems delicious. Want to try at home.
I am really excited to try this one out!
Wow, I have learned a new recipe today. I am really going to try it out today.
Same here! I love how healthy it is
Just awesome recipe with full of nutrient. Many Thanks for posting this recipe, I will must try to home. As a Nutritionist I appreciate this recipe with all healthy ingredients. I hope you will upload more recipes like this.
I’ll have to try this out. I have to say my household loves eggplants Parmesan, but not particularly doused in sauce. The trick to non-mushy eggplant is to slice then salt and let “drain” all the water the hold (also best to blot with towels). Then you can dredge etc. without having a soggy mess from the eggplant.