Photo Credit to Carolyn of All Day I Dream About Food Blog
I’m always on the lookout for healthier snack alternatives so when I came upon a recipe for Garam Masala Eggplant Chips with Cilantro Mint Raita created by Carolyn, the blogger for the All Day I Dream About Food Blog, I knew I had to share it. Click here to see the original recipe post.
I’m already an eggplant fan, but the fact that they can be made into “chips” is this side of awesome. What a great way to take care of crisp-salty food cravings as opposed to reaching for a bag of potato chips. Even better, the eggplants in this recipe are baked as opposed to fried and when dipped into a refreshing raita dip, this is one snack that I could easily have on a daily basis.
While visiting Carolyn’s All Day I Dream About Food Blog, be sure to check out the Recipe Index. Along with more indulgent dishes, you’ll also find some tasty Low Carb and Gluten Free recipes like the Cinnamon Chipotle Brownies or the Walnut Rosemary Crusted Chicken, which are great if you have a dietary restriction. Until then, I hope you enjoy chowing down on these delicious eggplant chips.
Garam Masala Eggplant Chips with Cilantro Mint Raita
2 japanese eggplants
additional Frontier Naturals Sea Salt, Fine Grind to taste
1/2 cup plain yogurt
2 Tbs. chopped fresh cilantro
2 Tbs. chopped fresh mint
Cut eggplant into 1/4 inch slices and lie in a single layer on a large parchment-lined baking sheet (you may need two baking sheets). Sprinkle with salt and let sit for an hour to remove some moisture. Blot dry with a paper towel.
Preheat oven to 350F.
In a small bowl, combine olive oil and garam masala. Brush both sides of each eggplant slice with the oil mixture and place back on baking sheets. Bake 20 to 30 minutes, or until slices are crisp and browned but not burnt. Remove from oven and sprinkle with additional salt to taste. Serve warm.
For the raita, whisk yogurt, cilantro, mint and cumin together in a small bowl. Season to taste with salt and pepper. Serve alongside eggplant chips.Serves 8.
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