I don’t post much from non-gluten-free blogs here, but when I do, you can be sure they’re going to be really good. What’s Gaby Cooking, Simple Sassy Gourmet by Gaby Dalkin is one such blog. I recently met Gaby at a book signing for Matt Armendariz‘s new book, On a Stick! (I’d love to do something like this featuring the same type of recipes, just gluten-free). According to Gaby’s bio, she’s a personal chef, culinary school grad, professional recipe developer, food photographer and stylist specializing in Simple & Sassy recipes.

This recipe for Eggplant Chips with Cilantro Pesto is a good example of Gaby’s work and is something I’ll be trying soon. I’ve had kale chips, parsnip chips and just about every other vegetable imaginable turned into a chip, but surprisingly, I haven’t tried eggplant — needless to say, I’m looking forward to it. Thanks for sharing Gaby!

Photo by Gaby Dalkin

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“This years Summer Fest is kicking off with a celebration of all things Eggplant and I couldn’t be more excited! My love for eggplant start a few years ago with Eggplant Parmesan, I mean really, who doesn’t love anything smothered with mozzarella cheese? And has since grown into an absolute obsession with all things eggplant! Strolling through the Santa Monica’s farmers market one can see how many different kinds of eggplant there are! White Eggplant, Baby Eggplant, the stripy purple and white eggplant called Rosa Bianca… and my personal favorite, the Japanese Eggplant. They happen to have a thinner skin and sweeter flavor and I love ‘em.

This past weekend I picked up a few slender Japanese Eggplants from the farmers market and decided to make Eggplant Chips! I thinly sliced the eggplants, making sure to keep the skin in tact, because I like the color! You can easily take the skin off if it’s not your thing. Then I liberally salted them and let them sit for an hour or so to get some of the water out….”

Read the full post & get the recipe »