We have used the skins discarded from the baba ganoush to make crispy chips and so there’s no waste!
Ingredients
- 2 eggplants (cut in half lengthways)
- Olive oil
- 2 garlic cloves (crushed)
- 1 lemon (juice)
- ¼ cup tahini
- 2 Tbsp olive oil
- 2 Tbsp parsley
- 1 Tbsp sesame seeds (toasted)
- Salt and pepper
Method
- Start by preheating the oven to 200 degrees celsius, fan bake.
- Brush the cut sides of the eggplant with olive oil and season with salt and pepper; place them onto a lined roasting tray, cut side down. Roast for 35 – 40 minutes or until the flesh is very tender.
- Once the eggplant has cooked, allow it to cool before scooping out the flesh with a spoon (leave the skin behind, but do not discard).
- Place the eggplant flesh into a bowl along with garlic and lemon juice. Stir well with a fork, until the eggplant breaks down into the consistency of mashed banana. Add the tahini and olive oil; stir until the mixture is pale and creamy. Then add the parsley and cumin – season generously with salt.
- Cut the eggplant skins into ‘chip’ size pieces, drizzle with olive oil and season with salt. Roast for 15 – 20 minutes or until crispy.
