Arabic Spiced Aubergine Chips

Cumin and Sumac are used to create an interesting chip alternative. Cumin is one of my favorite spices and it is fantastic on it’s own with a little salt in any dish. But I wanted to try it out here with sumac, which adds a sweet depth to foods. It worked really well and it gives the chips a deep dimension.

Vegan/Quick/Gluten free

2 Large Aubergines (the skinnier the better)

2 cups of vegetable oil for frying

1 tablespoon of cumin seeds

½ teaspoon sea salt

½ teaspoon of sumac

handful of finely chopped coriander

On a mandolin, slice your aubergine into very thin rounds. If you do not have a mandolin, slice with a very sharp knife as thin as possible. Some of the center pieces may be to wide to make a chip, and you need to save those bits for another dish. You don’t want your chips any larger than 2 ½ inches in diameter. Place the sliced aubergine into a bowl and salt well. This will take away the bitterness. After about half an hour, rinse off salt and dry very well with paper towels and set aside.

In a dry pan, heat until very hot and toss in your cumin seeds. Fry until they start to pop and place in a mortar and pestle or a coffee grounder to grind. Add in the sumac and sea salt. Set aside. Slice your coriander very finely and set aside.

Eggplant chips with coriander

Heat your oil in a large pot. Test with a slice of onion, bread, etc and if you see its bubbling and sizzling, not sinking, and then it is ready. Put in some of your chips, but do this in batches as you don’t want to overcrowd the pan. This will reduce the heat and cause the aubergines to go soggy.

When they start to brown, after several minutes, place on paper towels to dry. Immediately sprinkle with salt mixture while they are still hot.

When the frying is complete, place in a big bowl and toss with coriander leaves.

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