Eggplant Chips With Cilantro Pesto

1. 1

   1. Pulse the cilantro, cashews and 2 cloves of garlic in a food processor until finely chopped.

2. 2

   2. Stream in 1/2 cup olive oil while the food processor is on, making sure to scrape down the sides once fully incorporated. Add the Asiago cheese and a pinch of salt and pepper and combine. Taste, adjusting salt and pepper as needed, and set aside.

3. 3

   3. Slice the eggplants into 1/3-inch rounds and lay out on a parchment-lined baking sheet. Sprinkle the salt over the eggplant and let sit for about an hour.

4. 4

   4. Using a paper towel, blot off the salt and water and place eggplant rounds back onto parchment paper.

5. 5

   5. Preheat oven to 350 degrees F.

6. 6

   6. Combine the remaining olive oil, paprika and garlic salt in a small bowl. Using a small brush, brush the olive oil mixture onto both sides of the eggplant.

7. 7

   7. Bake for 25-30 minutes. Make sure to keep an eye on the eggplant, as you don't want to let it burn.

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   8. Remove from oven, sprinkle with finishing salt and serve immediately with the cashew cilantro pesto dipping sauce.

* Per serving · 4 servings · Values may vary.