Eggplant Chips with Spicy Yoghurt Dip

These baked eggplant chips are perfect to serve when friends pop round for a pre-Xmas drink.  I made these for some of my ladies last weekend and they were lovely with the white wine and some sunshine.

  • 1 large eggplant
  • 2 cups Panko breadcrumbs (from Asian grocers, or Asian food section of supermarket)
  • 2 tablespoons sesame seeds
  • 1 egg
  • Dash of milk
  • Dash of tamari or soy sauce
  • Salt & pepper
  • Light olive oil

Yoghurt dressing:

  • 1 cup plain yoghurt
  • 2 teaspoons coriander seeds, pounded in a pestle and mortar
  • 1 small clove garlic

Preheat the oven to 200 degrees.

Slice the eggplant into long, thick pieces. They don’t have to be perfect, its ok to slice them on the diagonal and have different sized/shaped ones.

In one bowl large enough to fit the eggplant slices, combine the breadcrumbs, sesame seeds and salt and pepper.  In another bowl, lightly whisk the egg, milk and tamari until combined.

Get a baking tray ready – drizzle with olive oil to coat the base.

Dip the eggplant in the egg mixture, coat in the breadcrumb mix, and place in the baking tray.  You might need 2 trays.  When all done, drizzle over more oil.  Eggplant soaks up a lot of oil, so you need to use a decent amount or it will dry out. You don’t want it swimming in oil though.  About a third to half a cup in total will be about right.

Put the baking dishes into the oven and roast for about 40 minutes, turning once, and adding a little more oil if drying out.

While the eggplant is cooking, prepare the yoghurt dip.  In a bowl, combine the yoghurt and crushed coriander seeds. Grate a garlic clove into the mixture, and stir to combine.  Put in a serving bowl and serve on a platter with the warm eggplant chips.

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