EGGPLANT (AUBERGINE) CROUTONS
I found this recipe when I was watching my carbs. It was described as a substitute for salad croutons, and I think they would be great that way. But, I've also used them as a chip for hummus, and it is a great combination. By the way, Japanese eggplants are smaller skinny eggplants.
Provided by karen
Categories Vegetable
Time 35m
Yield 15-20 croutons, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees.
- Slice eggplant into rounds and 1/2 inch thick. Sprinkle lightly with salt.
- Place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. Bake for 20 minutes or until the eggplant shrinks and becomes dry.
- Lightly rinse each slice to remove excess salt. Pat dry with paper towels.
- Combine oil and paprika in a small frying pan.
- Oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. Drain on paper towels. Serve warm.
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Tarek hussain
[email protected]These croutons are so good! I've made them several times now and they're always a hit with my family and friends.
Augustine Michael
[email protected]I was looking for a new way to use up some leftover eggplant, and this recipe was perfect. The croutons were crispy and flavorful, and they added a nice touch to my salad.
Javier reyes
[email protected]I love the crispy texture of these croutons. They're perfect for adding a little crunch to salads and soups.
Masum 3150
[email protected]These croutons are a great way to use up leftover eggplant, and they're a delicious and healthy snack.
Ramesh Pokharel
[email protected]I've never had eggplant croutons before, but I'm definitely a fan now. They're so easy to make and they're a great way to add some extra flavor and texture to your salads.
BOX YT
[email protected]These croutons are the perfect addition to any salad. They're crispy, flavorful, and they add a nice pop of color.
Md Rakib Islam
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The croutons were not crispy at all, and they were very bland.
Orkaaga Peace
[email protected]These croutons are a great way to use up leftover eggplant. They're crispy and flavorful, and they add a nice touch to salads and soups.
Mamoon Ahmad
[email protected]I love the idea of eggplant croutons, but I found that they were a bit too oily for my taste.
Tayyab Ali345
[email protected]These croutons are so good! I've made them several times now and they're always a hit.
Sihab Hosan
[email protected]I love eggplant and I love croutons, so this recipe was a no-brainer for me. The croutons were crispy and flavorful, and they added a great crunch to my salad.
Anuoluwapo Adaramoye
[email protected]These croutons were easy to make and turned out great! I used them in a salad and they were the perfect crispy addition.
Haroon jutt
[email protected]I was skeptical about eggplant croutons, but I'm so glad I tried them! They're a great way to use up leftover eggplant, and they're a delicious and healthy alternative to regular croutons.
Ainal Hok
[email protected]This recipe was a hit! The eggplant croutons were crispy on the outside and tender on the inside, and they were the perfect addition to my salad. Will definitely be making this again.