Taro And Cassava Chips With Eggplant Dip Food

TARO AND CASSAVA CHIPS WITH EGGPLANT DIP

Steps:

• For the chips.
• Peel the root vegetable and slice very thinly using a mandoline or food processor.
• Heat the oil until it just starts to smoke.
• Place the dried chips in a wire basket and in batches of about a handful, plunge into the hot oil and cook for about 90 seconds until crisp and golden.
• The timing will depend on the temperature of the oil and the thickness of the chips.
• Before beginning the second and subsequent batches, bring the temperature up again, as cool oil does not allow the chips to become crisp and light.
• Drain well and sprinkle with a little salt.
• For the eggplant dip.
• Bake the eggplant at 180°C until very tender.
• This should take about 40 minutes, depending on the size.
• Finely chop the onion and cook in a frying pan with the oil until the onion is soft and golden.
• Near the end of the cooking process add the finely chopped garlic and chilli.
• Take the cooked eggplant and scoop out all the flesh, discarding the skin and stem.
• Place the eggplant flesh in a bowl and gently stir to break it up.
• Add the onion mixture and lime juice and season to taste with salt and pepper.
• Stir through the fresh coriander and pile into a serving bowl.
• Serve with taro, cassava or potato chips.