Baked aubergine chips with honey and thyme
Baked aubergine ‘chips’ make a moreish easy snack or side dish. Chunky wedges of aubergine are coated in polenta, thyme and sweet honey then baked until crisp. Served with a minty yogurt for dipping.
- Preheat the oven to gas 6, 200°C, fan 180°C. Combine the flour, polenta and some seasoning in a large bowl. Toss the aubergine through the mix until evenly coated.
- Line 2 baking trays with nonstick baking paper and lightly brush or spray with olive oil (2-3 sprays on each tray), then put the aubergine on the trays.
- Lightly brush or spray the aubergine with oil, then drizzle with the honey and scatter over the thyme. Toss to coat, then bake for 20 mins, flipping the aubergine every 5 mins.
- Finely chop half the mint leaves and combine in a bowl with the yogurt and garlic. Transfer the aubergine to a plate and sprinkle with cayenne pepper, the remaining mint and a drizzle of honey, if you like. Serve with the yogurt dip.
Tip: If you haven't got any polenta, don't worry. Just swap it for an extra 1 tbsp plain flour instead.
Aubergines are very absorbent, so be sparing with oil, or use an oil spray, when cooking.
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