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Alejandra

Alejandra Cota
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Recipe of Eggplant Chips
Recipe

Eggplant Chips

10 mins
20 mins
Low
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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.
Learn more about Alejandra Cota

Ingredients

10 portions
  • 2 eggplants, cut into thin strips, torn, washed and dried
  • 1/4 cups goat cheese, for the dip
  • 1/4 cups cream cheese
  • 1/4 cups coconut milk
  • 1/3 cups cambray onion, only the little tail and cut into little rings, for the dip
  • 1 tablespoon chipotle chili, chopped, for the dip
  • 1/4 cups pinon nuts, toasted, for the dip
  • 1 pinch salt, for the dip
  • 1 pinch 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
130.1
kcal
6.51%
Carbohydrate, by difference
8.4
g
2.8%
Protein
3.5
g
7%
Total lipid (fat)
9.5
g
14.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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