Coconut Oil Spray: EGGPLANT - Based Recip 1 Crips Eggplant Chips
Coconut Oil Spray: EGGPLANT - Based Recip 1 Crips Eggplant Chips
Coconut Oil Spray: EGGPLANT - Based Recip 1 Crips Eggplant Chips
Thinly sliced eggplant rounds sprinkled with homemade smoky seasoning and slow roasted
until crisp.
Ingredients
Seasoning
Instructions
Yield: 4 servings
Ingredients
Instructions
Ingredients
1 medium eggplant
salt
1/2 cup olive oil
3 medium leeks, cleaned and sliced
2 large cloves garlic, chopped
3 large tomatoes, deseeded and chopped
3 tablespoons chopped fresh parsley
1 teaspoon sugar
1 teaspoon salt or to taste
3 tablespoons fresh lemon juice
1/3 cup water
Preparation
Cut the eggplant into slices about 3/8-inch thick. Sprinkle with salt and let rest for 30
minutes.
Heat one tablespoon olive oil in a saute pan over medium heat. Cook the eggplant slices a
few at a time for 2-3 minutes per side or until slightly wilted. Add more olive oil to the pan as
needed to prevent scorching (use 4-5 tablespoons more if needed). Place the cooked eggplant
into a baking dish (cut it into smaller pieces if you wish). Add 2 tablespoons olive oil to the
pan. Add the leeks and cook for 2-3 minutes. Add the garlic and cook for another minute.
Add the tomatoes, parsley, sugar, salt and lemon juice. Cook for one minute, stirring
frequently. Spoon the vegetables on top of the eggplant. Drizzle with any remaining olive oil
and the water.
Cover the pan and bake for 45 minutes. Serve hot, warm or at room temperature.
RECIPE - Baked Eggplant and Zucchini
Roll Ups
Ingredients:
Directions
Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking
pan. Top with onion and garlic cloves. Drizzle with oil.
Roast 40-45 minutes or until eggplant is very soft, turning and stirring vegetables once. Cool slightly.
Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in
sour cream, lemon juice, salt, pepper and, if desired, liquid smoke.
Sprinkle with parsley. Serve with flatbread and vegetables as desired. Yield: 4 cups.
Nutritional Facts
1/4 cup (calculated without optional ingredients): 77 calories, 5g fat (2g saturated fat), 10mg
cholesterol, 132mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.