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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. See method
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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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