Per serving
- Calories
- 322 kcal
- Protein
- 4.7 g
- Carbohydrates
- 56.6 g
- Fat
- 10 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggplant300 g
- Rice flour30 g
- Extra virgin olive oil2 teaspoons
- Molasses20 g
- Saltto taste
In season: June – September
Method
- Wash and trim the aubergines and cut them into sticks of about 1 × 7 cm; sprinkle with salt and leave in a sieve for 10 minutes to draw out the bitter liquid.
- Meanwhile heat the oven to 220 °C (fan) and line a baking tray with baking paper.
- Pat the sticks dry with kitchen paper, toss them in the rice flour, shaking off the excess, and lay them well apart on the tray; drizzle with the olive oil.
- Bake for 18 minutes, turning halfway, until golden and crisp.
- Serve at once with a drizzle of molasses.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.