Eggplant Chips with Cilantro Pesto

Combine the cilantro, cashews and 2 cloves of garlic in a food processor and pulse until finely chopped.

Stream in 1/2 cup of olive oil while the food processor is running, making sure to scrape down the sides of the bowl once fully incorporated. Add the Asiago cheese, and a pinch of salt and pepper and combine. Taste and adjust salt and pepper as needed and set aside.

Slice the eggplants into 1/3 inch thick rounds and lay the slices onto a parchment lined baking sheet. Sprinkle the salt over the eggplant and let it sit for about an hour.

Using a paper towel, blot off the salt and water from all of the eggplant slices and then place them back onto the parchment paper lined baking sheet.

Preheat oven to 350 degrees F.

Combine the remaining olive oil, paprika and garlic salt in a small bowl. Using a small brush, brush the olive oil mixture onto both sides of the eggplant slices.

Bake for 25-30 minutes. Make sure to keep an eye on the eggplant as you don’t want to let it burn.

Remove from oven and sprinkle with finishing salt and serve immediately with the Cashew Cilantro Pesto Dipping Sauce.