-
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 180u00b0C 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.
