Baked Aubergine Chips with Honey and Thyme Recipe

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.

Serves 4 - 10 mins to prepare and 20 mins to cook - 126 calories / serving

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

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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.

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