Gluten Free · Recipes · Snacks · Starters

Aubergine chips with Ricotta dip

Aubergine chips with Ricotta dip 

A scrummy snack, or lunch served with a green salad. This is so simple that even those who are scared in the kitchen can’t mess this up!

Equipment required

2 large baking trays
Baking paper to fit trays
Mandoline or large sharp knife
Pastry brush

Shopping list for 2 – 4 people

2 lrg aubergines
200g tub of Ricotta cheese
2 tsp of harrisa
Sea salt
Lemon (optional)
Oil of choice, I used avocado oil

Method to the madness 

Preheat the oven to 200C, fan forced

Slice the aubergines into even slices, I use a mandoline set on 3 to make it easier, you don’t want them too thin

Line the baking trays with baking paper

Brush the aubergine on one side with the oil of your choice, make sure each piece is brushed well with oil

Season the aubergine with salt

Cook the aubergine for about 20 minutes, or until golden

Mix the ricotta, harrisa and some seasoning together with a squeeze of lemon. Dollop it into your presentation bowl and drizzle with your oil of choice

Dip the aubergine into the dip and try not to eat it all at once.



2 thoughts on “Aubergine chips with Ricotta dip

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