Eggplant chips with fennel yoghurt from Spuntino: Comfort Food (New York Style) (page 68) by Russell Norman

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Notes about this recipe

  • wester on July 16, 2018

    I made the fennel yogurt as written and used the eggplant chips as inspiration: I coated them with a mixture of egg, tahini and sesame seeds (1 egg, 1 Tsp tahini, 2 tsp seeds to 1 large eggplant) then baked in a 220C oven until brown, turning them once. Very good.

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