Confession: The squash chips failed miserably. Or rather, I failed miserably at the squash chips. I gave it the old college try after reading about Diana’s new love affair, but to no avail. I used a conventional oven to try and “bake” the squash slices, but the chips barely resembled something edible at the end, let alone a chip. They burned easily the first several trials, and instead of crunchy they came out oily, wilted and too-salty. Nothing I would eat if it was served up to me alongside a bowl of baba ganoush!
The baba ghanoush on the other hand was delicious.
And it’s simple to make. Just poke a few holes in the eggplant it to prevent explosion, pop it in the oven on a tray for 30 minutes, remove, peel, pulverize and mix in the other ingredients. It’s a fantastic alternative to non-Primal dips.
Now back to the squash chips. We’ve offered up some chip alternatives in the past, but I’m still curious. If anyone’s had success with squash chips I’d love to hear how you did it. Diana? Anyone? Share your knowledge in the comment board. I’ll be forever grateful. Thanks, everyone!
- 1 eggplant
- 1-2 tablespoons tahini
- 1 teaspoon minced garlic
- Cardamom (optional)
Heat oven to 450 degrees. To prevent the eggplant from exploding, pierce the vegetable four or five times and cook for 30 minutes on a regular baking sheet.
When eggplant is done, place on a cutting board and slice off both ends. In colander over the sink, begin to peel away the skin. Allow the body to drain, by cutting the eggplant in half lengthwise and lightly squeezing above colander so that some fluid drains out.
Place eggplant slices into food processor and blend until thoroughly pulverized. Transfer to a bowl and add remaining ingredients, mixing until smooth. Add salt and pepper to taste.