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Alejandra Cota

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Recipe of Eggplant Chips
Recipe

Eggplant Chips

10 min
20 min
Easy
50
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For a delicious snack we give you this option of crunchy aubergine chips baked in a goat cheese dip and pine nuts. You will not resist submerging the chips in this delicious dip. Try them.
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Ingredients

10 servings
  • 2 pieces of eggplant cut into thin strips, torn, washed and dried
  • 1/4 of Cup of goat cheese for the dip
  • 1/4 of Cup of cream cheese
  • 1/4 of Cup of coconut milk
  • 1/3 of Cup of cambray onion only the little tail and cut into little rings, for the dip
  • 1 tablespoon of chipotle chile pepper chopped, for the dip
  • 1/4 of Cup of pinion toasted, for the dip
  • 1 pinch of Salt for the dip
  • 1 pinch of black pepper for the dip

    Preparation

    Preheat oven to 160 ° C
    In a tray spread the eggplant slices and bake for 20 minutes, remove from the oven turn the aubergines and bake for 20 minutes or until they are dehydrated and crispy. Remove from the oven and cool the chips.
    In a bowl mix cream goat cheese with cream cheese and coconut milk, add the onion cambray, the chipotle chili minced, the pine nuts and season to taste with salt and pepper.
    Combine the aubergines with the dip and enjoy.

    PRESENTATION

    Serve the aubergine chips in a carry-on bag accompanied by the dip.

    TIPS

    After the eggplant has been defiled, do not forget to rinse them and dry them well on an absorbent paper.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    99.3
    kcal
    5.0%
    Carbohydrates
    2.2
    g
    0.7%
    Proteins
    2.9
    g
    5.8%
    Lipids
    8.9
    g
    14%
    Fiber
    0.8
    g
    1.6%
    Sugar
    0.9
    g
    1.0%
    Cholesterol
    9.8
    mg
    3.3%
    Esha
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