Baked aubergine chips with honey and thyme recipe
Baked aubergine ‘chips’ make a moreish easy snack or side dish. Chunky wedges of aubergine are coated in polenta, thyme and sweet honey then baked until crisp. Served with a minty yogurt for dipping.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 126 calories / serving
Ingredients
- 25g plain flour
- 25g polenta
- 2 aubergines, sliced into chips
- olive oil, for greasing
- 3 tbsp clear honey, plus extra to serve (optional)
- 6 thyme sprigs, leaves picked
- 15g fresh mint
- 100g 0% fat Greek-style yogurt
- ½ garlic clove, crushed
- cayenne pepper, to serve
Each serving contains
- Energy
- 535kJ 126.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 23.9gProtein 5.1gFibre 1.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Combine the flour, polenta and some seasoning in a large bowl. Toss the aubergine through the mix until evenly coated.
- Line 2 baking trays with nonstick baking paper and lightly brush or spray with olive oil (2-3 sprays on each tray), then put the aubergine on the trays.
- Lightly brush or spray the aubergine with oil, then drizzle with the honey and scatter over the thyme. Toss to coat, then bake for 20 mins, flipping the aubergine every 5 mins.
- Finely chop half the mint leaves and combine in a bowl with the yogurt and garlic. Transfer the aubergine to a plate and sprinkle with cayenne pepper, the remaining mint and a drizzle of honey, if you like. Serve with the yogurt dip.
- Tip: If you haven't got any polenta, don't worry. Just swap it for an extra 1 tbsp plain flour instead.
- Tip: Aubergines are very absorbent, so be sparing with oil, or use an oil spray, when cooking.
- See more Vegetarian recipes
