Aubergine Crisps

Published January 5, 2012 by Polana Fowdrey

I don’t find raw aubergine (“eggplant” to all my American friends!) very easy to eat, so I am always pleased to find ways to make it more palatable. Here’s something I tried last week, which Mr H and I absolutely loved. We nommed the lot, as soon as they came out of the dehydrator!

Aubergine Crisps

Equipment: Spiralizer or sharp knife and steady hand, Dehydrator

Ingredients

1Aubergine/Eggplant

Oil (I used Hemp Seed Oil)

Miso paste

Hot water

Method

Make up a Miso soup from a little Miso paste and hot water. (If you want to go All-Raw, use an alternative marinade such as a raw veg juice or herb salt etc)

Spiralize the Aubergine into thin spiral slices, using the flat blade.

Cut through the spiral to make thin slices. (Alternatively simply cut the aubergine into the thinnest slices you can manage.)

Dip the aubergine slices into the marinade and let them soak for about 10 minutes.

Lay the wet slices onto a dehydrator sheet and lightly brush a little oil onto both sides.

Dehydrate over night. They will go hard and crispy (like crisps) and will be ever-so moorish.

Now, I want another aubergine!

Note: “Crisps” in the UK are the same as “chips” in the US. We have a different use for the word “chips!”

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