How Do I Make Crackers Out of Eggplant?
- 1). Preheat the oven to 400 degrees Fahrenheit. Wash the eggplant and pat it dry.
- 2). Cut off the ends of the eggplant, just enough to remove the dimple at the base and the greens at the top, where the eggplant was attached to the plant. Slice the eggplant into 1/4 inch rounds at a minimum. Thinner rounds will cook faster and crisp better, so cut them as thinly as you can.
- 3). Spread out the eggplant slices onto the baking tray. Avoid having the slices overlap, because this will prevent them from crisping into crackers. Put aside any excess eggplant rounds: they can be baked in a second batch.
- 4). Put 2 tbsp. of olive oil into the small bowl. Use the pastry brush to lightly coat the eggplant rounds with olive oil. Season the eggplant slices with salt and pepper to taste. To add a spicy flavor, sprinkle some cayenne pepper onto the slices. Flip the rounds in the tray to coat them on the underside as well. Season this side of the rounds with salt, pepper, and cayenne pepper as well.
- 5). Place the seasoned and oiled eggplant rounds into the oven. After 10 minutes, pull the eggplant out and see if it is starting to crisp. If the eggplant rounds are soft and mushy, put them back in the oven and check on them every five minutes until they are starting to crisp. When they are crisping, flip them with a metal spatula. Put them in the oven. Check the eggplant crackers every five minutes, and remove once they have browned and crisped on both sides.
- 6). Put the eggplant crackers in a bowl for immediate snacking, or store in an airtight container and refrigerate once cooled.
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