We have used the skins discarded from the baba ganoush to make crispy chips and so there’s no waste!
2 eggplants (cut in half lengthways)
2 garlic cloves (crushed)
1 lemon (juice)
¼ cup tahini
2 Tbsp olive oil
2 Tbsp parsley
1 Tbsp sesame seeds (toasted)
Salt and pepper
Start by preheating the oven to 200 degrees celsius, fan bake.
Brush the cut sides of the eggplant with olive oil and season with salt and pepper; place them onto a lined roasting tray, cut side down. Roast for 35 – 40 minutes or until the flesh is very tender.
Once the eggplant has cooked, allow it to cool before scooping out the flesh with a spoon (leave the skin behind, but do not discard).
Place the eggplant flesh into a bowl along with garlic and lemon juice. Stir well with a fork, until the eggplant breaks down into the consistency of mashed banana. Add the tahini and olive oil; stir until the mixture is pale and creamy. Then add the parsley and cumin – season generously with salt.
Cut the eggplant skins into ‘chip’ size pieces, drizzle with olive oil and season with salt. Roast for 15 – 20 minutes or until crispy.