Thinly sliced eggplant is roasted with olive oil and spices, then topped with kashar cheese (a Turkish semi-hard cheese) to make crispy chips. This light, satisfying snack is made without frying.
Slice the eggplant into thin rounds and season with salt. Let it rest for 10 minutes, then pat dry with a paper towel.
Toss the slices with olive oil, ground red pepper and cumin. Arrange them in a single layer on a baking sheet.
Bake in a preheated oven for 25 minutes, turning the slices once, until the edges are lightly browned.
Sprinkle the shredded kashar cheese over the slices and bake for 10 more minutes, until the cheese is melted and lightly browned.
Important: Press the eggplant slices with a paper towel to remove excess moisture; otherwise, they may turn soft in the oven instead of crisping. Caution: Keep an eye on the oven after adding the cheese, as it can burn quickly. Allergen: contains milk and dairy products based on the ingredient list. Check packaged products for other allergens.
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