Turkish Moon Eggplant Chips with Greek Tzatziki
1 large eggplant
¼ cup milk
1 bag (10.5 ounces) plain ruffled potato chips
2 teaspoons sweet paprika
2 teaspoons curry powder
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon red pepper flakes
Olive oil to drizzle
1 cup plain Greek yogurt
1 small cucumber, finely diced cucumber (about 1 cup)
2 tablespoons chopped fresh mint (can substitute other fresh herbs like oregano or dill)
1 clove garlic, crushed or minced
½ teaspoon kosher salt
Slice eggplant into ¼ inch-thick round. Then, chop each circle down the middle to create half-moon shapes.
Next, prepare dredging liquid by beating eggs and milk together in a shallow dish.
In food processor, combine potato chips with herbs and spices and process until crumbly, about the size and consistency of snowflakes.
Dip both sides of eggplant slices through egg wash. Lightly press each side into potato chip mixture to coat evenly. Once all pieces have been breaded, drizzle lightly with olive oil. Place directly on freshly oiled grill, over medium heat, flipping occasionally. Cook time will be 10-15 minutes, or until browned and crispy on the outside. The chips can be prepared a day ahead of grilling. Serve warm with Greek tzatziki sauce.
For the sauce: Stir all ingredients together and refrigerate until ready to serve with North African Spiced Steak Rolls and Turkish Moon Eggplant Chips.
Emily Geddes, Geneva