Easy and Addictive Eggplant "Chips

Easy and Addictive Eggplant "Chips is a side dish that serves 3. One portion of this dish contains approximately 3g of protein, 19g of fat, and a total of 222 calories. For 85 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 2 people found this recipe to be flavorful and satisfying. Not a lot of people really liked this American dish. This recipe from Foodista requires sugar, 1 eggplant, garlic granules, and soy sauce. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a good spoonacular score of 46%. Similar recipes include Easy and Addictive Eggplant "Chips, Easy and Addictive Eggplant "Chips, and Totally Addictive Kale Chips.

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 tablespoons each: olive oil and liquid broth (vegetable or "chicken" broth, page 194 of Radiant Health, Inner Wealth

pound One 1 eggplant, sliced in ¼-inch thick rounds

2 teaspoons dried garlic granules

2 tablespoons plus 2 teaspoons tamari, shoyu, or soy sauce

1 teaspoon organic sugar or sucanat

Equipment:

oven

baking sheet

whisk

spatula

frying pan

Cooking instruction summary:

  1. Preheat the oven to 400 F. Place the eggplant rounds in a single layer on a large cookie sheet. Whisk together all of the other items and pour over the eggplant. Turn the slices over so that the marinade can soak into the other side of the eggplant as well.*
  2. Allow the eggplant to marinate briefly while the oven is preheating. Turn the slices over again, keeping them in a single layer. Bake them for about 10-15 minutes, or until the underside is very nicely browned.
  3. Flip the slices over with a spatula and bake for another 5-10 minutes, or until the eggplant is very tender and looks caramelized (gooey and well browned) on both sides. Serve immediately.
  4. You will have some sauce that doesnt quite absorb into the eggplant. It will bake onto the pan, but if you soak the pan for at least 10 minutes, it will wash off easily.

 

Step by step:


1. Preheat the oven to 400 F.

2. Place the eggplant rounds in a single layer on a large cookie sheet.

3. Whisk together all of the other items and pour over the eggplant. Turn the slices over so that the marinade can soak into the other side of the eggplant as well.*Allow the eggplant to marinate briefly while the oven is preheating. Turn the slices over again, keeping them in a single layer.

4. Bake them for about 10-15 minutes, or until the underside is very nicely browned.Flip the slices over with a spatula and bake for another 5-10 minutes, or until the eggplant is very tender and looks caramelized (gooey and well browned) on both sides.

5. Serve immediately.You will have some sauce that doesnt quite absorb into the eggplant. It will bake onto the pan, but if you soak the pan for at least 10 minutes, it will wash off easily.


Nutrition Information:

Quickview
221 Calories
3g Protein
18g Total Fat
12g Carbs
6% Health Score
Limit These
Calories
221k
11%

Fat
18g
29%

  Saturated Fat
2g
16%

Carbohydrates
12g
4%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
674mg
29%

Get Enough Of These
Protein
3g
6%

Manganese
0.43mg
22%

Vitamin E
3mg
21%

Fiber
4g
19%

Vitamin K
16µg
16%

Potassium
396mg
11%

Vitamin B6
0.18mg
9%

Folate
36µg
9%

Copper
0.15mg
7%

Vitamin B3
1mg
7%

Magnesium
27mg
7%

Phosphorus
60mg
6%

Vitamin B1
0.07mg
5%

Vitamin B5
0.48mg
5%

Iron
0.86mg
5%

Vitamin B2
0.08mg
5%

Vitamin C
3mg
4%

Zinc
0.35mg
2%

Calcium
17mg
2%

Selenium
1µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Hearty Chicken Vegetable Soup

Epicurious

Slow Cooker Chicken Mole

foodista.com

Snapper Barbados

The Wanderlust Kitchen

Corn Frittata

So How's it Taste

Grilled Tuna Over Arugula With Lemon Vinaigrette

Skinny Taste