Imprimer ma sélection
Preparation
Preheat the oven to 250°F (120°C).
Cut the eggplant into 1-in (2-cm) thick slices.
Remove the skin.
With a vegetable peeler or a mandoline, cut thin slices, lengthwise.
Spread the slices on a dry, clean towel and salt them lightly.
Let them sweat for 5 minutes, then wipe them well.
Spread the slices on a baking sheet covered in parchment paper.
Mix the oil, soy sauce, maple syrup, liquid smoke, paprika and garlic salt in a small bowl.
Using a pastry brush, slather both sides of the eggplant slices generously.
Bake in the oven for 45 to 50 minutes, or until the slices become crunchy.
They will crisp up even more after resting for a few minutes out of the oven.
Serve immediately.