Garam Masala Eggplant Chips

This is a fabulous recipe for when you may have bought one too many eggplants at the market.

I for one, can't stand to allow perfectly good fruits and veges go to waste.   I will search high and low for easy peasy recipes to throw together in order to prevent said fruits and veges from going in to the trash bin.

Yesterday, I found myself in that exact situation.  Desperately searching the realms of the internet in search of the perfect, simple recipe for this eggplant I had sitting in my fridge giving me the stink eye every time I peeked in.

Alas, I came across Carolyn's lovely blog, All Day I Dream About Food.  Have you visited her blog?  It's wonderful!  Many of her recipes are low-carb or gluten free.

I adapted her recipe for what I had on hand which did not include the dip that she posted with her recipe.  No worries though, she said the chips didn't really need the dip and I for one would have to agree.  These were awesome on their own.

Not to mention, highly addictive!  Every time I peeked in the oven to check to see if they were crispy yet, I would pop one in my mouth.  By the time they were done, I was shocked I had enough to photograph.

Garam Masala Eggplant Chips
Yield: about 24

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 Ingredients:

• 1 organic eggplant
• 1T. kosher salt
• 3 T. olive oil
• 1 T. Garam Masala
• Additional salt to taste

Instructions:

1. Cut eggplant into 1/4 inch slices and lie in a single layer on a large parchment-lined baking sheet (you may need two baking sheets). Sprinkle with salt and let sit for an hour to remove some moisture. Blot dry with a paper towel.
2. Preheat oven to 350F.
3. In a small bowl, combine olive oil and garam masala. Brush both sides of each eggplant slice with the oil mixture and place back on baking sheets. Bake 20 to 30 minutes, or until slices are crisp and browned but not burnt. Remove from oven and sprinkle with additional salt to taste. Serve warm. 

Cooks Note:

• I found these took a bit longer than the requested 30 min.  Just keep an eye on them so they don't burn.  
• They are best served right out of the oven as they get a little soggy as time goes on.  You can always pop them back in the oven for a few minutes and they will crisp right up again.
• I didn't think they needed any additional salt but that's a personal preference. 

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Servings:  4

Calories:  117

Total Fat:  10.4 g

Cholesterol:  0 mg.

Sodium:  1750 mg.

Protein:  1.2 g.

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