Guest Post: Eggplant Chips with Honey & Cumin Yoghurt Sauce

Hi all, it is Jan here from Sprouts n Squats.  When I found out Hannah needed some people to guest post, I knew I had to make a new veggie based recipe.  I always love having Eggplant Chips from a local restaurant here in Australia but it is not always the healthiest even though it is delicious!  I made over these Eggplant Chips and they are even protein packed as they use both nutritional yeast and egg whites.  I hope you enjoy them as much as I do 🙂

Eggplant Chips

Serves: 1-2 people

Ingredients

1 eggplant
salt
4 Tbs nutritional yeast
3 Tbs spelt flour (or normal flour)
1/2 tsp dried basil (or mixed herbs)
pepper
2 egg whites

Directions

1. Chop eggplant into chunky chips.  Chop in half and then chop the halves again and then into big chips.

2. Place the eggplant in a bowl and cover with salt.  Leave for 15 minutes.  This process helps remove the bitterness from the eggplant.

3. Pre-heat your oven to moderate 180 degrees Celsius and prepare a baking tray with a sheet of baking paper.

4. After 15 minutes, wash the eggplant and pat dry with a paper towel.

5. In a bowl combine the nutritional yeast, spelt flour, dried basil, and some salt and pepper and mix well.

6. In a separate bowl place the egg whites.

7. Individually dip an eggplant chip into the egg whites and then straight into the nutritional yeast/flour mix and then place on the baking tray.

8. Continue with all of the chips until you have coated all of your eggplant.

9. Cook for 20 minutes.

10. Turn the chips over and cook for a further 20 minutes, or until tender.

11. Enjoy with the yoghurt sauce!

Honey & Cumin Yoghurt Sauce

Ingredients

3/4 cup Greek yoghurt
1 tsp cumin
1.5 tsp honey
0.5 tsp garlic
salt
pepper

Directions

1. Place all ingredients in a bowl (or mug as I did).

2. Mix well.

3. Enjoy.

Let me know what you think!

Have you ever had Eggplant Chips before?

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A big thanks goes out to Jan for guest posting!  Don’t these sound absolutely awesome?  I LOVE eggplant and I am always looking for new and creative ways to cook with it.  I am thinking that this recipe definitely fits the bill!