sumac eggplant chips with yoghurt
- 12 baby eggplant (aubergine), thinly sliced lengthways
- ⅓ cup (80ml) olive oil
- 2 teaspoons sumac+
- ½ (140g) thick natural yoghurt and lemon wedges, to serve
- Preheat oven to 180ºC (355ºF). Place eggplant on a baking tray with the oil and toss to coat.
- Bake for 25–30 minutes or until crispy. Sprinkle with sumac and serve immediately with yoghurt and lemon.
+ Sumac is a purplish-red Middle Eastern spice made from ground, dried berries that have a slightly astringent lemony flavour. It’s available from the spice section in supermarkets.
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