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!
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