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The flesh of an aubergine is normally used to yield a pale, soft and buttery dish like baba ganoush. Here we experimented and discovered a new side to the aubergine — crisp and golden! You can eat them as they are, like normal crisps, or use them as a vehicle for your favourite low-carb dips.
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Bon app! R
