Eggplant Crisps

Serves: 2 | Preparation Time: 5 min


  • 1 eggplant
  • garlic olive oil


Slice your eggplant into 10mm thick disks.
Lay them flat on a chopping board and brush with garlic olive oil (I always have a jar with olive oil and a couple of crushed raw garlic cloves and a bay leaf in my cupboard. Only keep it for a week, but it is great on nearly everything). Season well and place directly on the racks of your oven. Bake at 180 degrees for about 20 minutes or until golden and crisp.
Depending on the growing conditions they may not always crisp up. They are still great as an appetiser or sliced into pasta dishes.