Episode 8 Recipe

Eggplant Sandwich & Baked Potato Chips

Ingredients:

• 1 Eggplant
• 1 Avocado
• 1 small Red Onion
• 1 Tomato
• Coarse Sea Salt
• Pepper
• Extra Virgin Olive Oil
• 2 Yukon Gold potatoes
• Bread (type tbd, maybe focaccia of some kind)
• Red Wine Vinegar

Directions:
Sandwich

• Preheat oven to 350 degrees
• Wash and slice eggplant into approx ¼ to ½ inch thick slices
• Lightly brush each slice with olive oil and place on cookie sheet
• Lightly season with salt and pepper
• Bake for approx 10 mins on each side
• Once done, broil on one side for 1 to 2 mins
• Place eggplant slice (or two) on bottom bread
• Top with tomato slice, red onion, approx 1 teaspoon red wine vinegar and thin avocado slices.
• Apply top bread and cut in half

Baked Potato Chips

• Wash and slice potatoes desired thickness ( ⅛ to ¼ inch)
• Place slices in cold water to soak for at least 10 mins
• Remove from water and pat dry
• Spray baking sheet and place slices in a single layer
• Place in oven @ 350 degrees for approx 25 to 35 mins or until cooked to desired crunchiness (broil for a short time for crunchier chips)