The 7 Healthy Chips Week, Day 07: Batter Baked Eggplant

So, today I am ending ‘The 7 Healthy Chips Week’ with a veggie that’s not really on our ‘top of the mind recall’. Though, it’s been quoted to be one of the most nutritious vegetables out there. Supremely rich in antioxidants, eggplant also hosts a wide range of multivitamins and mineral viz. manganese, potassium, folate, vitamin B1, B6, B3 to name a few.

Often shallow fried coated in a generously seasoned batter or a semolina rub, these chips make great lunch/dinner sides. For adults of course.

This version is mild enough for toddlers, and serves as a great first introduction to a new veggie.

Eggplant

 

Ingredients:

  • Half a eggplant
  • 1 Teaspoon Olive oil
  • A sprinkle of cornflour or rice flour
  • Parmesan cheese, shredded
  • Salt and pepper
  • Mixed herbs mix
  • 1 Tbsp of water

Method:

  • Slice into thins, the eggplant
  • Create a semi-wet batter by mixing all the ingredients
  • Mix really well all the ingredients, make sure you rub the mix with a light hand
  • Pop into the oven for about 10 – 15 mins on 200°C
  • flip them over once to avoid burning
  • Remove from oven once they have started to crisp and let them rest
  • Serve them to your toddler when cool

Note: These chips are part crunchy and part soft

 

The 7 Healthy Chips Week, Day 06: Sweet Potato Shreds

These thin shreds are super crunchy and yum! The smacking tang from the chaat masala went very well with the inherent sweetness of the sweet potato making it impossible for either T or us to stop at just a few.

Chaat masala is a mix of spices found in the Indian subcontinent. It typically consists of amchoor (dry mango powder), cumin, coriander, dried ginger, salt, black pepper, asafoetida and chili powder. We sprinkle this magic mix on almost anything when we need a burt of flavour to our dish.

SP2

Ingredients:

  • 1 Sweet Potato large, Shredded
  • 1 Teaspoon Olive oil
  • A sprinkle of ‘Chaat’ masala

 

SP1

Method:

  • Scrub the sweet potato clean under water
  • Dry it well with a kitchen towel
  • Shred with the skin on
  • Rub the seasoning and olive oil onto the strips
  • Pop into the oven for about 10 – 15 mins on 200C
  • Toss them around once to avoid burning
  • Remove from oven once they have started to crisp and let them rest

Note: Please keep a watch, for they burn easy