Are you new to eggplant shopping? Here is how to pick a good one: choose one with firm, smooth skin that feels heavy for it’s size. Store in a cool, dry place and use within 2-3 days of purchasing. These crisps can be made ahead and stored for up to a week. Fact: Did you know that eggplant is a fruit? Just like tomatoes, most people think they are a vegetable.
Makes: 2-4 servings
Preparation time: 30m
Cooking time: 30m
Total time: 3h
- 1 eggplant
- 1/4 cup coarse salt (e.g. kosher salt)
Equipment: wire cooling rack, parchment paper or wax paper, baking sheet
- Cut the eggplant in halve lengthwise, then with the flat side down slice then into 1/8" thick half moons.
- Place the eggplant in a single layer on a wire cooling rack and place over the sink.
- Sprinkle eggplant liberally with salt on both sides and let sit for 20 minutes. This technique draws a lot of the liquid out of the eggplant, but it also helps to rid the fruit of bitterness and collapses the air pockets in it.
- Preheat the oven to 250ºF/120ºC.
- Rinse the eggplant pieces in cold water to wash off all the salt then gently squeeze them and dry with paper towels.
- Line the baking sheet (or 2) with wax paper. Lay the eggplant slices on the baking sheet(s) in a single layer and place into the oven. Cook for 1 hour, then flip all the slices over and cook for another hour and a half. Check the slices for crispiness. If they are crispy enough for you, remove them from the oven and cool on a wire rack. You can continue to cook them for another 30 minutes if you want them crispier. They will not crisp up any more as they cool.
- Enjoy right away or store for up to a week in an airtight container. If you store them make sure they are completely cool before putting them into the container.