(Yields: 1 small plate, Serving: 1, Prep time: 40 mins, Cook time: 50 mins)
- 1 eggplant
- 1 tablespoon extra light olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon cumin seed
- 1 teaspoon garlic powder
Wash the eggplant.
Use a mandolin slicer to chop the eggplant into thin slices. If you don’t have one, simply use a knife to carefully cut it in thin pieces.
Sprinkle some salt, toss and turn it around, and sprinkle more salt until a little bit covers each part of the eggplant.
Let it sit for 30 minutes to drain the water out.
After 30 minutes, preheat oven to 300°F (148°C).
Drain as much of the water out as possible. If needed, even try and squeeze some water out.
Once the water is gone add the olive oil, paprika, coriander, cumin seed and garlic powder.
Mix it well so that all parts are covered in the spices.
Lay it out evenly on a greased oven tray without overlapping.
Bake it in the oven for about 20-30 minutes, then check on it and flip it over if needed, or remove the pieces that are already cooked. Put the remaining back in the oven and bake for another 20-30 minutes.
Please note that the thickness of the slices and oven heat will all vary, so it may take different amount of times to cook each slice. It’s important to check every 5 minutes to see how they are doing, remove ones that are already cooked, toss them around and such.