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Summer Fest: Eggplant Chips with Cilantro Pesto

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 servings
Author: Gaby

Ingredients

  • 2 cups fresh cilantro packed
  • 1/3 cup cashews un-roasted and unsalted
  • 2 cloves garlic skin removed
  • 1/2 cup olive oil + 3 tbsp
  • 1/2 cup Asiago cheese grated
  • 4 Japanese eggplants thinly sliced into rounds
  • 2 tbsp salt
  • 1 tsp paprika
  • 1 tsp garlic salt
  • extra salt and pepper to taste

Instructions

  • Combine the cilantro, cashews and 2 cloves of garlic in a food processor and pulse until finely chopped.
  • Stream in 1/2 cup olive oil while the food processor is on, making sure to scrape down the sides once fully incorporated. Add the Asiago cheese, and a pinch of salt and pepper and combine. Taste and adjust salt and pepper as needed and set aside.
  • Slice the eggplants into 1/3 inch thick rounds and lay onto a parchment lined baking sheet. Sprinkle the salt over the eggplant and let sit for about an hour.
  • Using a paper towel, blot off the salt and water and place back onto parchment paper.
  • Preheat oven to 350 degrees F.
  • Combine the remaining olive oil, paprika and garlic salt in a small bowl. Using a small brush, brush the olive oil mixture onto both sides of the eggplant.
  • Bake for 25-30 minutes. Make sure to keep an eye on the eggplant as you don't want to let it burn.
  • Remove from oven and sprinkle with finishing salt and serve immediately with the Cashew Cilantro Pesto Dipping Sauce.