These chips are quick, easy and delicious. They can be served as a side dish, as a snack, on sandwiches, or part of an antipasto platter. I really can’t get enough of them.
Prep Time: 5 minutes
Grill Time: 5-6 minutes
Ingredients
- 1 Chinese Eggplant
- 1/4 cup Olive Oil
- Salt and Pepper to taste
Preparation
- Slice eggplant 1 cm thick, cut on an angle to maximize surface area. Put in a large bowl. Pour olive oil over all and season with salt and pepper to taste. Mix well to coat thoroughly.
- Preheat grill. Place eggplant directly on grill over high heat. Grill 2-3 minutes per side, until very well browned, but not burnt. A little bit of char is a good thing, though.
- Remove from heat and serve.
Tips
- Serve with hummus or tzatziki as a nice snack.
- Layer into a sandwich with grilled chicken breast.
- Use as a base for hors d’ouvres, for example with a dollop of hummus and black olive, or some fig jam and feta.
- You may be tempted to use garlic with this.Why not, right? It’ll taste great! RESIST!! The garlic will burn over the high grill temperature and it will taste bitter. Keep it simple with salt and pepper.
What do you think? Are you going to give it a try? Take some pictures and let us know how it works for you.
X-Rated Food 
Okay so I tried your recipe. My neighbor brought me the Chinese Eggplants. I grilled them per your instructions. They were delicious all by themselves. I made a platter with various toppings I had in the refrigerator–cheeses, sundried tomatoes, olives, capers, olive tapenade, labneh, and homemade baba ganoush. What a fantastic way to create a low carb and elegant party platter. This was just a test run. I am going to make it for my next wine tasting party. Thanks for the idea and inspiration. I took photos but I do not know how to add them to a comment. I will post them on my Instagram account so you can see them. My IG account is also cookingwithloveandspices.
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Thank you so much for your feedback! I’m so happy they worked so well for you. I saw the picture on your Instagram account and they looked just beautiful. They’re so quick and easy to make that I will throw them on the grill and have them with hummus for lunch.
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Oh I like this. I will try it for sure.
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I’m addicted to them! Just keep an eye on your grill for your timing. If it’s a new, hot grill, they will cook quickly. Enjoy!
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Thank you. I will post a photo when I make the recipe. In the summer my neighbor brings me so many Jaoenese eggplants and I don’t know what to do with them. I will make the chips and do a series of cocktail snacks. I will post it and credit you of course .
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Sorry I meant Chinese eggplant. The long purple ones. When I type on my phone I sometimes can’t see what’s being typed and I make errors ☺
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I do the same thing, especially when I don’t have my reading glasses on!
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That sounds amazing!
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