Salted Eggplant Chips with Bruschetta Spread

Thinly sliced and seasoned eggplant that delivered a light crunch before a meal.

Original recipe makes 36 chips


3 eggplants, sliced into 1/4-inch rounds
1 1/2 teaspoons Diamond Crystal® Kosher Salt
1 tablespoon dried oregano
3 tablespoons olive oil
Bruschetta Spread:
4 ounces cream cheese, softened
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 roma tomato, chopped
4 leaves basil, chopped
Diamond Crystal® Kosher Salt, to taste
Ground black pepper, to taste

  • PREP

    10 mins

  • COOK

    13 mins


    23 mins


  1. Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
  2. Place sliced eggplant between paper towels and lightly press out the excess moisture. Arrange eggplant slices on prepared baking sheet. Sprinkle slices with Diamond Crystal® Kosher Salt and oregano, and drizzle with olive oil.
  3. Bake until slices are browned and crisp, 13 to 15 minutes.
  4. Mix cream cheese, sundried tomatoes, olive oil, garlic, chopped roma tomato, and basil together in a bowl. Season with Diamond Crystal® Kosher Salt and ground black pepper. Add more olive for a thinner spread, if necessary.
  5. Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.


Calories: 222 kcal
Carbohydrates: 18 g
Cholesterol: 21 mg
Fat: 16.5 g
Fiber: 9.9 g
Protein: 4.6 g
Sodium: 615 mg