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Very Easy and Addictive Eggplant "Chips"

What you need: 

1-2 tablespoons olive oil or 1 teaspoon olive oil plus broth
1-2 tablespoons tamari
1/2 teaspoon granulated garlic
1 eggplant (I use organic), sliced 1/4" thick rounds

What you do: 

1. Preheat oven to 400 degrees Fahrenheit. Pour the olive oil (or oil plus broth) on the cookie sheet, along with the tamari and garlic. Swoosh the cookie sheet around to mix.
2. Place eggplant slices on cookie sheet. Turn each slice over to coat both sides.
3. Bake for about 10 minutes on each side. (Turn over when browned on the bottom). They are done when they look caramelized on each side.
I pretty much eat this all to myself, along with a salad and maybe some bread or something. I am not sure why I love them so much, but I hope you will too!!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
1

SO HOW'D IT GO?

Boy you sure are right about the "addicting" part of these yummy treats!  Once I finally got them right I couldn't get enough.  I had some trouble with too much teriaki, (didn't have tamari) making it very salty. Also, I need to figure out a way next time, probably a spray bottle or barbeque brush, too apply the olive oil..Just swirling it around in the pan absorbs it too fast. Reguardless of my mistakes, I still ate them all till they were gone everytime. :-p      Thanks a bunch for sharing! I love eggplant!

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These are a good way to use up excess eggplant, I had the last batch I made with some vegan tzatziki sauce (I'm sure I spelled that wrong haha)
I find the chips become a little more crisp if I slice them a bit thin and then allow them to stay in the oven for ten or fifteen minutes after I flip the switch off

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Great idea! My husband and I ate them on homemade flatbread with cabbage, spinach and Greek-style dressing...Excellent Mediterranean dinner!

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I first reviewed this a couple of years ago....just wanted to say it's still a favourite for me.

It's also really nice with a dash of liquid smoke added in the oil/tamari/garlic mix.

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This is even easier than the old standby of roasted eggplant.  I like swirling the oil and tamari together in the pan, saving a bowl.

I sprinkled with Daiya cheese a couple minutes before the end and served with sides of basmati rice and wilted spinach with toasted pine nuts and garlic.  Yum!

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These are great sliced up in a salad! So amazing!

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Thank you so much for this recipe. I've never actually tried eggplant before, but on my last trip to the shops I bought some on the spur of the moment, before realising that I didn't have a clue what to do with it. I looked through my recipe books for ideas, but all of the eggplant-based recipes had about a billion obscure ingredients which I couldn't find.

These were a great introduction - very few ingredients, very simple, very quick and absolutely full of delicious flavour. My housemate saw me make these and told me how disgusting they sounded, however once they were made I forced him to try one, which he loved.

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;)b  Thanx quintess! I love eggplant and I've made this recipe many times now...

I always improvise with whatever I can find in my cabinets, but my fav has been soaking them in soy milk, sprinkling red pepper and onion powder, and then, when I turn them, I pour just a bit of honey on top of each. Can't get any better!

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I love this so much  :)>>>
I make it at least once a week and I could easily eat 2,3 eggplants on my own.
My omni roommates and friends really like them too,
I usually use asian eggplants and mix white miso, a bit of agave, garlic powder and a bit of oil.
I just spray my pans instead of using 1 tbsp of oil, works fine

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You're very welcome...and glad you enjoyed!! :)

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