Eggplant (Aubergine) Croutons |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe when I was watching my carbs. It was described as a substitute for salad croutons, and I think they would be great that way. But, I've also used them as a chip for hummus, and it is a great combination. By the way, Japanese eggplants are smaller skinny eggplants. Ingredients:
2 large japanese eggplants |
salt |
1/4 cup olive oil |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 300 degrees.
2. Slice eggplant into rounds and 1/2 inch thick. Sprinkle lightly with salt.
3. Place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. Bake for 20 minutes or until the eggplant shrinks and becomes dry.
4. Lightly rinse each slice to remove excess salt. Pat dry with paper towels.
5. Combine oil and paprika in a small frying pan.
6. Oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. Drain on paper towels. Serve warm.
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