Snack

Replace deep fried, salty treats with eggplant chips dipped in a tahini, lemon and honey dip. Paprika adds a spicy kick. These baked eggplant chips from HealthFoodLover are delicious.

Baked Eggplant Chips with Tahini, Lemon, and Honey Dip

Serves 6

Chips

1 eggplant, thinly sliced
Sea salt
2-3 tbsp. olive oil
1 tbsp. paprika
1 tsp. turmeric
Pinch of cayenne powder (optional)

First prepare the eggplant by slicing it thinly and then covering each piece of sliced eggplant with a sprinkle of sea salt. Place in a bowl for 1 hour-overnight. This step helps reduce the bitterness and baking time of the eggplant.

Drain water that would have come off the eggplant and dry each piece of eggplant. Preheat the oven to 180°C.

In a separate bowl mix together the olive oil, paprika, turmeric, cayenne (if used) and a little bit of salt. Brush each piece of eggplant on both sides with the spice-oil mixture. Place covered eggplant pieces onto a baking tray and cook in the preheated oven for 30-40 minutes (fan-forced) or until lightly browned and crispy.

Dip

1 heaped tbsp. tahini
1-2 tbsp. cold water
1 tsp. raw honey
1 small clove of garlic (optional)
Olive oil
A sprinkle of paprika

Mix together the tahini, water, honey, and garlic. Add more water to thin out as desired. You want a syrupy texture but not watery. Pour a bit of olive oil in the middle (around 1 tsp) and sprinkle with paprika.

Serve the dip with the eggplant chips.