Baked Aubergine and Zucchini Crisps

Aubergine crisps with homemade red pepper hummus and green pesto

Aubergine crisps with homemade red pepper hummus and green pesto

My little boy was ill at home today and didn’t have much of an appetite. So I made some parmesan crusted aubergine and zucchini crisps, and some homemade red pepper hummous and pesto to dip them in. They were delicious, if I do say so myself. Recipe below:

Parmesan crusted zuccini (courgette) crisps

Parmesan crusted zuccini (courgette) crisps

Baked aubergine and zucchini (courgette) crisps

Ingredients:

  • Aubergine sliced (3-5mm thick)
  • courgette sliced (3-5 mm thick)
  • 1 tbs olive oil (I used spray olive oil)
  • salt
  • freshly grated parmesan cheese
  • freshly ground black pepper
  • 2 tsp paprika
  • 1 tsp chilli powder

Directions:

Preheat oven to 200C

Toss the aubergine and courgette slices in the salt, paprika, chilli power and black pepper.

Leave to sit  for 30 mins on kitchen paper to absorb some of the moisture

In a bowl, coat the aubergine and courgette slices in the olive oil. Not too much as the aubergine will soak it up

Lay the slices out on a lightly oiled baking tray, or covered with foil or baking paper

Place in the oven for 15-20 minutes. Once one side is browned sprinkle with half the parmesan cheese and put back into the oven until the cheese has melted and is golden brown

Turn the slices over and repeat for the other side. Watch that they do not burn

Once brown and crispy, remove from the oven and serve immediately.

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