Taro And Cassava Chips With Eggplant Dip

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 fresh cassava or 1 taro root, bulb
• oil (for deep frying)
• salt
• 1 large ripe eggplants or 3 -4 small island eggplants
• 1 large onion
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 small chili peppers
• 1 lime, juice of
• salt and pepper
• 4 tablespoons coriander

Recipe

• 1 for the chips.
• 2 peel the root vegetable and slice very thinly using a mandoline or food processor.
• 3 heat the oil until it just starts to smoke.
• 4 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.
• 5 the timing will depend on the temperature of the oil and the thickness of the chips.
• 6 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.
• 7 drain well and sprinkle with a little salt.
• 8 for the eggplant dip.
• 9 bake the eggplant at 180°c until very tender.
• 10 this should take about 40 minutes, depending on the size.
• 11 finely chop the onion and cook in a frying pan with the oil until the onion is soft and golden.
• 12 near the end of the cooking process add the finely chopped garlic and chilli.
• 13 take the cooked eggplant and scoop out all the flesh, discarding the skin and stem.
• 14 place the eggplant flesh in a bowl and gently stir to break it up.
• 15 add the onion mixture and lime juice and season to taste with salt and pepper.
• 16 stir through the fresh coriander and pile into a serving bowl.
• 17 serve with taro, cassava or potato chips.