Simple cooking & prep
Aubergine & Parmesan crisps
Aubergines often get a bad reputation for being soggy, but by salting them first, this recipe shows you how to turn them into a crispy, cheesy nibble. Serve on their own or with a dip - baba ganoush, hummus or tzatziki all work well.
Ingredients
- 1 large aubergine
- 100g Parmesan, or vegetarian Italian hard cheese
- 1 tsp dried oregano
- olive oil
- sea salt
Method
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Step 1
Carefully slice the aubergine into 5mm discs, taking care to cut them as evenly as possible.
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Step 2
Transfer to a mixing bowl and add a generous pinch of sea salt. Mix thoroughly so that the aubergines are all lightly salted. Place them flat on a tray and refrigerate for 20 minutes. Remove and wipe away the excess liquid and salt off each slice, using kitchen paper to do so.
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Step 3
Preheat your oven to 180°C/Gas mark 5.
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Step 4
Finely grate the Parmesan. In a large bowl, combine the grated cheese, oregano and olive oil until a paste is formed. Add the aubergine slices and mix until all the slices have a good, even coating.
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Step 5
Line a baking tray with greaseproof paper. Arrange the aubergines slices on the tray, being careful not to overlap them. Cook in the oven for 10 minutes, then remove to turn each of the slices over. Return to the oven for a further 5-10 minutes, checking frequently as they will burn easily. They are done when they are golden brown and crisp.
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Step 6
Allow to cool slightly before serving, either on their own or with a dip - baba ganoush, hummus or tzatziki all work well.