For a delicious snack we give you this option of crispy baked eggplant chips in a goat cheese and pine nut dip. You will not resist dipping the chips in this delicious dip. Try them.
2 eggplants, cut into thin strips deflated, washed and dried
1/4 cups goat cheese, for the dip
1/4 cups cream cheese, Light
1/4 cups coconut milk
1/3 cups green onion, only the tail and cut into rings, for the dip
1 tablespoon chipotle chile, chopped, for the dip
1/4 cups pine nuts, toasted, for the dip
1 pinch salt, for the dip
1 pinch pepper, for the dip
Preparation
10 mins
20 mins
Low
Preheat the oven to 160°C
In a tray, spread the aubergine slices and bake for 20 minutes, remove from the oven, turn the aubergines and bake for 20 more minutes or until they are dehydrated and crispy. Remove from the oven and cool the chips.
In a bowl, mix the goat cheese with the cream cheese and the coconut milk, add the cambray onion tails, the chopped chipotle pepper, the pine nuts and season to your liking with salt and pepper.
Combine the aubergines with the dip and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?