Baked Eggplant Chips with Sumac & Yoghurt
From Donna Hay Magazine
Prep time: 5 minutes
Cooking time: 20-30 minutes (depending how skinny the wedges and how crispy you like them)
2 long Japanese eggplants, NOT peeled
½ cup olive oil (actually, I just drizzled over until I thought all the wedges had a little)
2 tsp sumac*
Coarse sea salt (just a sprinkling over hot chips)
1. Preheat the oven to 375°F/190°C and line a rimmed baking sheet with foil for easy cleanup.
2. Cut the eggplant, lengthwise into thin wedges. Because Japanese eggplants are so long, I also cut then in half across before cutting them into wedges
3. Toss the eggplant in a large bowl with enough olive oil to coat them. Start with ½ cup and add only as needed. The eggplant will soak up as much as you add, so don’t overdo.
4. Bake until the wedges are dark and crispy. The amount of time will depend on the size of the wedges and amount of eggplant on the baking sheet.
5. Once done, remove to a bowl and sprinkle with sumac and sea salt and squirt a little lemon juice. Toss and serve with some plain yoghurt on the side – Greek style is my favorite, but frankly, I like them straight - no yoghurt at all.
*Sumac is a Middle Eastern spice that I have come to love. If you can't find any where you live, substitute some Aleppo Chili Pepper or Chipotle powder...or whatever you think might add your favorite zing to these smoky fries.