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1
Cut the aubergine in slices of no more than 2mm thickness. If you can use a mandoline it's best but you can also use a sharp knife that's not serrated.
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2
Lay the slices on a board or clean surface and salt them heavily.
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3
Let them rest for at least 10min or until you see that they have released water. Along with this water comes their bitterness.
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4
Rinse throughly and don't season with salt again, they don't need it.
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5
Paint with very little olive oil. If you add too much they will take longer to dry in the oven.
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6
Lay them one next to the other on an oven tray lined with baking paper.
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7
Drizzle extremely lightly and carefully with cayenne pepper as it's really spice and then a larger amount of paprika. At this point you could add other spices such as dried oregano, powdered onion or powdered garlic if you like.
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8
Take to a preheated oven at 125C for 45min.
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9
At 45min check if the smallest or thinnest ones are ready to come out of the oven and return the rest until done. Most of them will most likely take 1 hour to be done but check often starting from the 45min mark to make sure they don't go too dark in colour.
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10
Let cool completely and the drizzle slightly with honey right before serving. If you add the honey a long time before eating they will become slightly soggy.
