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    Vegetarian, Gluten free


    • 2 cups Cilantro, fresh packed
    • 2 cloves Garlic
    • 4 Japanese eggplants

    Baking & Spices

    • 1 tsp Garlic salt
    • 1 tsp Paprika
    • 2 tbsp Salt
    • 1 Salt and pepper

    Oils & Vinegars

    • 1 2 cup olive oil + 3 tbsp

    Nuts & Seeds

    • 1/3 cup Cashews


    • 1/2 cup Asiago cheese, grated

    Eggplant Chips with Cilantro Pesto

    3y Saved to Gluten Free
    • Nicole Matthews

      Eggplant chips with cilantro pesto, I'm going to adapt this and make snack for the kids with some of the eggplant.

    • Edamam

      Eggplant Chips with Cilantro Pesto from What's Gaby Cooking? - You've tried beet chips, sweet potato chips and maybe even zucchini chips. Now, you're about to try eggplant chips too! (Sub in rawmesan for asiago cheese!) Found at

    • Ingrid Szopinski

      Looking for New Year's Eve party snacks? Eggplant chips and creamy pesto are a healthy but tasty treat. Get Eggplant Chips With Cilantro Pesto Recipe

    • L S

      Eggplant Chips with Cilantro Pesto Dipping Sauce -- 25 Baked Alternatives To Potato Chips And French Fries

    • Melanee | Wheatless Buns

      Eggplant Chips with Cilantro Pesto ~~ Low-Glycemic Recipes from My Food Blogging Friends [from Kalyn's Kitchen]

    • Edamam

      Eggplant makes for healthier snack food thinly sliced and baked then paired with a cilantro pesto. Recipe from What's Gaby Cooking, found at

    • Laura Turner

      Eggplant Chips with Cilantro Pesto (substitute with sweet potato, of course)

    • Angela Wright Elkins

      Eggplant Chips Veggie Chip Recipes: Bake Chips With 12 Different Vegetables

    • Miyuki Baker

      Summer Fest: Eggplant Chips with Cilantro Pesto 4.7 from 6 reviews Print Recipe Type: AppetizerPrep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4 Ingredients 2 cups fresh cilantro, packed 1/3 cup cashews, un-roasted and unsalted 2 cloves garlic, skin removed 1/2 cup olive oil + 3 tbsp 1/2 cup Asiago cheese, grated 4 Japanese eggplants, thinly sliced into rounds 2 tbsp salt 1 tsp paprika 1 tsp garlic salt extra salt and pepper to taste Directions Combine the cilantro, cashews and 2 cloves of garlic in a food processor and pulse until finely chopped. 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 and adjust salt and pepper as needed and set aside. Slice the eggplants into 1/3 inch thick rounds and lay onto a parchment lined baking sheet. Sprinkle the salt over the eggplant and let sit for about an hour. Using a paper towel, blot off the salt and water and place back onto parchment paper. Preheat oven to 350 degrees F. 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. Bake for 25-30 minutes. Make sure to keep an eye on the eggplant as you don’t want to let it burn. Remove from oven and sprinkle with finishing salt and serve immediately with the Cashew Cilantro Pesto Dipping Sauce.

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