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Baked aubergine chips with honey and thyme recipe
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4 ratings
Baked aubergine ‘chips’ make a moreish easy snack or side dish. Chunky wedges of aubergine are coated in polenta, thyme and sweet honey then baked until crisp. Served with a minty yogurt for dipping. See method
Ingredients
- 25g plain flour
- 25g polenta
- 2 aubergines, sliced into chips
- olive oil, for greasing
- 3 tbsp clear honey, plus extra to serve (optional)
- 6 thyme sprigs, leaves picked
- 15g fresh mint
- 100g 0% fat Greek-style yogurt
- ½ garlic clove, crushed
- cayenne pepper, to serve
Each serving contains
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Energy
535kj
126kcal
6%
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Fat
2g
3%
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Saturates
0g
2%
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Sugars
13g
14%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 23.9g
Protein 5.1g
Fibre 1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Combine the flour, polenta and some seasoning in a large bowl. Toss the aubergine through the mix until evenly coated.
- Line 2 baking trays with nonstick baking paper and lightly brush or spray with olive oil (2-3 sprays on each tray), then put the aubergine on the trays.
- Lightly brush or spray the aubergine with oil, then drizzle with the honey and scatter over the thyme. Toss to coat, then bake for 20 mins, flipping the aubergine every 5 mins.
- Finely chop half the mint leaves and combine in a bowl with the yogurt and garlic. Transfer the aubergine to a plate and sprinkle with cayenne pepper, the remaining mint and a drizzle of honey, if you like. Serve with the yogurt dip.
Tip: If you haven't got any polenta, don't worry. Just swap it for an extra 1 tbsp plain flour instead.
Aubergines are very absorbent, so be sparing with oil, or use an oil spray, when cooking.
See more Vegetarian recipes