SALTED EGGPLANT CHIPS WITH BRUSCHETTA SPREAD

Salted Eggplant Chips with Bruschetta Spread image

Thinly sliced and seasoned eggplant that delivered a light crunch before a meal.

Provided by Diamond Crystal Salt

Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt

Time 23m

Yield 6

Number Of Ingredients 12

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Ingredients

3 eggplants, sliced into 1/4-inch rounds
1 ½ teaspoons Diamond Crystal® Kosher Salt
1 tablespoon dried oregano
3 tablespoons olive oil
4 ounces cream cheese, softened
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 roma tomato, chopped
4 leaves basil, chopped
Diamond Crystal® Kosher Salt, to taste
Ground black pepper, to taste

Steps:

Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
Place sliced eggplant between paper towels and lightly press out the excess moisture. Arrange eggplant slices on prepared baking sheet. Sprinkle slices with Diamond Crystal® Kosher Salt and oregano, and drizzle with olive oil.
Bake until slices are browned and crisp, 13 to 15 minutes.
Mix cream cheese, sundried tomatoes, olive oil, garlic, chopped roma tomato, and basil together in a bowl. Season with Diamond Crystal® Kosher Salt and ground black pepper. Add more olive for a thinner spread, if necessary.
Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 18 g, Cholesterol 20.8 mg, Fat 16.5 g, Fiber 9.9 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 615.3 mg, Sugar 6.7 g