Japanese Eggplant Chips with Dukkah

Preparation time: 10 minutes, plus marinating   

Cooking time: 25 minutes

Serves 6 in a shared meal or as a snack

Collect Ingredients

25g Daintree Spice Co. Dukkah 

6 Japanese eggplant, thinly sliced lengthways using a mandolin 

2 tablespoons sesame oil

1 teaspoon Daintree Spice Co’s Lemon Myrtle Salt and Pepper

Method    

  1. Preheat oven to 180°C. Place eggplant slices in a single layer on baking paper lined oven tray. Brush lightly with sesame oil and scatter with half the Lemon Myrtle Salt and Pepper then turn and repeat on other side. 
  2. Bake for 15 minutes, then turn and bake until golden and crisp.
  3. Serve immediately with the Dukkah.
Jason Riches