Eggplant crisps

Sometimes, a recipe calls for peeled eggplants which leaves you with a pile of eggplant peels. One easy way to put what would otherwise go to waste is to make eggplant crisps. They can be eaten as is or used as garnish. I generally tend to prefer this last option for the stunning crispy darkness these crisps can provide to almost any dish.



The process is very simple.

1) Cut the peels in fine strips (I tried slices and it does not look as good)
2) Add a little bit of oil (I like olive oil)
3) Bake in the oven until crispy but not burnt (time varies according to the thickness of the peels)



This can be done at different oven temperatures which allows you to make them as something else is cooking. It generally takes only a few minutes but you should always keep an eye on them as thin vegetables tend to burn quite fast.


If you like eggplant caviar or baba gannouj, preserve the skin to make these crisps. They are great with fish.