The Pioneer Woman Tasty Kitchen
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Eggplant Chips with Cilantro Pesto

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Level: Easy

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Description

Baked Eggplant Chips with a Cilantro Cashew Pesto dipping sauce.

Ingredients

  • 2 cups Fresh Cilantro
  • ⅓ cups Cashews
  • 2 cloves Garlic
  • ½ cups Olive Oil
  • ½ cups Asiago Cheese
  • 1 pinch Salt And Pepper
  • 4 whole Japanese Eggplant, Thinly Sliced
  • 2 Tablespoons Salt
  • 3 Tablespoons Olive Oil
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Salt

Preparation

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.

3 Comments

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stayathomefarmermom on 6.23.2011

I am now kicking myself for not planting eggplant this year! This sounds incredible!

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Lemon Chiffon Cake on 6.23.2011

What a great idea: eggplant chips. Will the eggplant chips stay crispy if stored in an airtight container?
I’m planning my Christmas dinner.

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WenDee Riffe on 6.23.2011

sounds very good~~think i will try these this weekend!! thanks for the new idea!!!

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