Photo: Joseph Gonzalez
Zucchini and Eggplant Chips
17 ingredients
25 min + 25 min
8
openrecipes
Italian eggplant and zucchini chips with garlic aioli.
Estimated Nutrition (whole recipe, rough)
697
Calories
20g
Protein
20g
Fat
107g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Japanese Eggplants
- 2 Zucchinis
- ¾ cups Cornstarch
- ¼ cups Flour
- 1 teaspoon Baking Powder
- 1-½ teaspoon Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Garlic Powder
- ½ teaspoons Italian Seasoning
- ½ cups Water
- 1 Egg
- 1 cup Oil, For Frying
- 1 cup FOR THE GARLIC AIOLI:
- ¼ cups Mayonnaise
- ½ teaspoons Olive Oil With Roasted Garlic
- ½ teaspoons Pepper
- 1 Tablespoon Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes