Aubergine crisps
The ultimate way of making crispy aubergine crisps that are not too greasy.
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Ingredients
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As needed: |
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aubergine |
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As needed: |
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salt |
Preparation method
- Cut the aubergine into 3mm slices.
- Dry the aubergine slices in a drying oven at 60°C for two hours.
- Preheat the deep fryer to 150°C.
- Deep-fry the dehydrated aubergine crisps for three to five seconds until they start to brown slightly.
- Season the crisps to taste with salt while they're still warm.
Serving suggestions
- Delicious in a composition with tomato, artichoke, and couscous.
- A lovely complement to lobster, ginger, and soya sauce.
- Perfect served with lamb with rosemary and sweet pepper.