Here we go! While you can still count on me to post things on the See Our Latest page, I have dedicated space here to post great "diet" recipes, the first of which is Baked Eggplant Chips. As is the case with most of my inventions, I was disappointed to discover that this was not my invention. Shoot! Oh, well, they're pretty tasty anyway. They can be accompanied by a low-fat dip, maybe yogurt-based, and I think I'll try that next time. But this one includes a pesto of spinach, cilantro (great for detoxing) and cashew. I actually felt like I was cheating, this was so good!
One suggestion, I used a regular eggplant, so some pieces were really big. For a more uniform size, I would suggest a Japanese eggplant, and you can even use this recipe for zucchini!
Baked Eggplant Chips
1-2 eggplants, preferably Japanese variety
Slice eggplant, with a mandoline or other slicer, into 1/4" thick slices. Brush lightly both sides of each slice with olive oil. Place a piece of parchment paper on a baking sheet, and place slices on sheet. Bake at 400 for about twenty minutes. About ten minutes in, flip slices over and continue to bake until browned.
Pesto (pictured above):
2 cups fresh spinach
1 cup fresh cilantro
1/2 cup cashews
1-2 cloves garlic
Process spinach, cilantro, cashews and garlic in a food processor. Stream olive oil until desired consistency.
This "I'm Losing It" page is where this Kitchen Psycho keeps all her great diet, or for that matter, ANYTIME, recipes! Check back often!