Eggplant Crisps With Skordalia And Oven Dried Tomatoes Recipes

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EGGPLANT CHIPS



Eggplant Chips image

Makes crunchy eggplant chips, perfect for a tasty nutritious snack.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 eggplant, sliced into strips
½ cup soft bread crumbs
⅛ cup grated Romano cheese
1 clove garlic, chopped
2 sprigs fresh parsley, chopped
½ teaspoon dried oregano
salt and pepper to taste
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
  • In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
  • Bake in preheated oven for 25 minutes, or until crispy.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 19 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 4.4 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 155.3 mg, Sugar 5.4 g

EGGPLANT CRISPS WITH SKORDALIA AND OVEN-DRIED TOMATOES



Eggplant Crisps with Skordalia and Oven-Dried Tomatoes image

Provided by John Harris

Categories     Milk/Cream     Egg     Garlic     Olive     Potato     Tomato     Appetizer     Bake     Fry     Basil     Almond     Eggplant     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 23

Oven-Dried Tomatoes
6 plum tomatoes, cored, halved lengthwise, seeded
1/4 cup extra-virgin olive oil
1 garlic clove, chopped
1 teaspoon chopped fresh thyme
Skordalia
1 head of garlic
1 tablespoon extra-virgin olive oil
1 pound russet potatoes, peeled, cut into 3/4-inch cubes
6 tablespoons whipping cream
1/4 cup (1/2 stick) butter
1 tablespoon sour cream
1 cup sliced almonds, toasted, cooled, finely ground
1 tablespoon fresh lemon juice
1 garlic clove, minced
Eggplant
18 1/4-inch-thick round eggplant slices (cut from 1 large)
4 cups whole milk
6 large egg whites
2 cups dry breadcrumbs
4 cups vegetable oil (for frying)
3/4 cup thinly sliced fresh basil
1 cup oil-cured olives

Steps:

  • For tomatoes:
  • Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate.)
  • For skordalia:
  • Preheat oven to 350°F. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes. Cool. Squeeze garlic head from bottom to release garlic from skins.
  • Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain. Bring cream and butter to simmer in large saucepan. Remove from heat; whisk in sour cream. Add potatoes to cream mixture and mash. Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
  • For eggplant:
  • Soak eggplant slices in milk in large bowl 1 hour. Drain; pat dry. Sprinkle eggplant lightly with salt. Whisk egg whites in medium bowl until frothy. Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
  • Heat vegetable oil in heavy large skillet over medium-high heat to 350°F. Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side. Using slotted spatula, transfer to paper towels to drain. Sprinkle with salt and pepper.
  • Place 1 tablespoon skordalia in center of each of 6 plates. Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice. Garnish with olives and serve.

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Top Asked Questions

How to cook eggplant parmesan in oven?
Preheat oven to 400 degrees F (200 degrees C). Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet. In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil. Bake in preheated oven for 25 minutes, or until crispy.
How to cook eggplant strips in oven?
Lay strips on a baking sheet. In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil. Bake in preheated oven for 25 minutes, or until crispy.
What is the best way to make eggplant chips crispy?
One trick is to use Japanese eggplants. Their elongated shape allows for more uniform chips. Another trick is to cut the eggplant chips VERY thin and spray them liberally with olive oil. Then bake in a hot oven. They might crisp better if you line the baking sheets with foil instead of parchment.
Are eggplant chips low carb?
Yes! A serving of these chips has 14g carbs, but that includes 6g of fiber. Eggplant is high fiber, so it’s low on the glycemic index and suitable for a low carb diet. If you love eggplant, you should definitely give this recipe a try (also try my yummy recipe for eggplant parmesan !).

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