Are you a diligent recipe follower or do you prefer to wing it? Do you get a thrill from being inspired by ingredients and flavor combinations and set about to create masterpieces in your kitchen? There is a sense of accomplishment and achievement when you pull together an array of ingredients and produce a dish that your family loves.
That’s why I love the premise of the book The Flavor Thesaurus – A Compendium of Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit. It’s no ordinary cook book. It’s packed full of interesting, well researched and unusual flavor pairings I would never have thought of. No matter your cooking skills, you will be inspired by The Flavor Thesaurus.
The Flavor Thesaurus also includes imaginative descriptions of the combinations and the ingredients themselves. I just love her description of picking a Ripe Eggplant/Aubergine:
“Ideally an Aubergine should be as tight and shiny as dolphin skin. Similarly, they should squeak when you pinch them.”
Pairings which have intrigued me in The Flavor Thesaurus include:
- Rhubarb and Lamb
- Beef and Cinnamon
- Hazelnut and Chicken
- Potato and Peanut
- Chocolate and Coconut
- Coffee and Ginger
- Goat Cheese and Apricot
- Avocado and Mango
Eggplant(Aubergine) and Cheese are a further pairing and the inspiration behind this recipe – Grain Free Cheesy Eggplant Chips. I remember seeing the dish on a couple of restaurant menus and thinking the kids would love them. I had a bit of fun experimenting with this flavor combination until I got it just right.
I chose to make the Cheesy Eggplant Chips Grain Free as we recently transitioned off The GAPS Diet and I prefer to include as many Grain Free dishes in our meals as possible.
This recipe is just another fun way to get your kids to eat more vegetables.
Note – You may need more or less flour, Parmesan and eggs depending on the size of your eggplant. As I mention in the recipe – I prefer to use stainless steel tongs to safely turn the chips and ensure they are cooked evenly.
Grain Free Cheesy Eggplant Chips
Inspired by The Flavor Thesaurus by Niki Segnit
1 Medium Eggplant
2 Eggs
1 and 1/2 Cup Almond Flour (where to find almond flour)
6 Tablespoons Parmesan
Salt and Pepper To Taste
Oil for frying, I used Coconut Oil (where to find coconut oil)
1. Cut the eggplant into chip sized pieces.
2. Prepare for the crumbing process by beating the eggs in a bowl and in a 2nd bowl mix together the almond flour, Parmesan and salt & pepper to taste.
3. Dip each eggplant chip into the beaten egg and then roll it in the almond/parmesan flour until completely coated.
4. Place the coated eggplant chips onto a plate and repeat the process until all of the eggplants are crumbed.
5. Once the eggplant chips are ready, heat the oil in a large frying pan.
6. When the oil is hot, carefully place the eggplant chips into the oil and fry, turning frequently, until golden on each side. I prefer to use stainless steel tongs to safely turn the chips and ensure they are cooked evenly.
7. You may need to cook the chips in batches depending on the size of your pan.
8. Serve as is or with tomato sauce, sour cream or mashed avocado for dipping. You could also top the Cheesy Eggplant Chips with fresh Parmesan if you want them to be EXTRA cheesy!
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