I am actually not a fan of aubergines, but this method makes them taste like delicious chips! It is a fabulous way to eat vegetables and it requires the least amount of oil and effort.
2-3 brinjals depending on their size
Maldon sea salt
3 sprigs of fresh rosemary
1 large baking tray
Preparation: 5 minutes
Cooking time: 20 minutes
Turn the oven onto grill.
Slice the brinjals into 2cm circles, once they are all sliced lay them onto a piece of kitchen towel to soak up the extra moisture.
Lay the brinjals on the tray a few centimetres apart and brush generously with olive oil, sprinkle with salt. Grill for 5-7 minutes or until they start getting crispy. You are going to have to do them in batches.
KEEP YOUR EYES ON THEM, they burn quickly!! I love mine a bit burnt, but cook them to your preference. You might need to flip them after 3 minutes, depending on your oven.
To serve, sprinkle with fresh rosemary and with a dip or by themselves, either way they are addictive. Eat immediately.
In the picture some pieces look burnt, when you make them you’ll see how amazing the crispy ones are 😉