Garlic Eggplant Crisps with Luscious Sauce

For a healthier Snack/Meal option

Ingredients

• Eggplant(s)
• Olive Oil
• Garlic Clove(s)
• Salt
• Paprika
• Pepper
• Oregano
• Parsley
• Trader Joe’s Buttermilk Ranch
• Mayo

Other Essentials

• Vinegar
• Bowl for washing vegetables
• Bowl for olive oil mixture
• Baking Sheet
• Parchment Paper
• Larger Sized Ramekin
• Cooking Brush
• Paper Towels
• Fine Hand-held Grater

First take your eggplant and any bowl big enough to fit your eggplant(s) into, use as many epplants as you wish to prepare. Simply pour vinegar and water into bowl to efficiently wash your vegetable.

After washing, take your eggplant and cut your desired thickness. I recommend thinner slices to achieve the crisp aspect of this recipe, but on first attempt may be a bit difficult to carefully get pieces thin, so if some pieces are a bit thicker than anticipated, no worries, these things happen. Next take your baking sheet and line with parchment paper. Place slices of eggplant onto your lined baking sheet and salt, flip over, and then proceed to salt other side. (Wait 10-15 minutes after salting)

While waiting, take your bowl for olive oil mixture and pour into olive oil, pepper, oregano and paprika. Next, take your fine hand-held grater and garlic clove (you may add as many garlic cloves into your mixture as you like, I used only one for the small batch in the example above) and grate garlic into your olive oil mixture and then stir to complete.

Preheat your oven to 400 degrees

Go back to your eggplant and take paper towels and proceed to dry both sides of your veggies. Now take your cooking brush as well as olive oil mixture and brush onto slices of eggplant. Now go on and pop these babies into your heated oven for fifteen minutes.

Last step while you wait for your crisps to cook is to make your Luscious Sauce! Grab your larger sized ramekin and fill with Trader Joe’s Buttermilk Ranch (I specifically recommend the ranch from Trader Joe’s because it is super luscious, hence the name of the sauce stated above. Add mayo (amount to your liking, I honestly love mayo so I added a little less than half of amount of ranch, but if on a super diet maybe just a tiny bit or no mayo at all) Add paprika and chopped parsley. I used fresh parsley from our garden, which I was very excited to be able to have fresh and available, but any parsley will work just fine. Take your parsley and wash in vinegar and water mix. Once washed, chop it up and add to your ranch, mayo and paprika mix, give her a little stir around, right on you have your luscious sauce ready to be plated.

Once your eggplant is done cooking, take out of the oven, let cool for a few minutes and plate and there you have it your garlic eggplant crisps with luscious sauce is complete! Bon apétit 😉 God bless you and your meal! Thank you, always.