[Alas Babylon!]

That was me who posted that, not Cincy...

I like to grow traditional eggplant, not those long oriental ones. The fat eggplant gives better yield and less skin per pound, and I find the skins too bitter usually, especially if the eggplant gets old.

Anyways, it's real easy to make the chips. So, I peel the eggplant, then cut into 1/2 inch slices. Than I brush heavily salted olive oil with crushed garlic onto both sides, and cook for 30 minutes at 350 degrees. THEN, I remove and put on single layers on my dehydrator.

It looks like this:

I leave them in for about 24 hours.

Then I bag them up into bundles in plastic slider FREEZER bags (don't get plain storage bags) and put in the deep freeze. When I want to eat some, I spread the frozen slices on a cookie sheet and heat to about 180 degrees (melt off any ice crystals) for a couple of hours, cool, and enjoy!

[mylife]

Now I have to make my own Gyros

I get the the lamb from this guy

http://www.rehobothranch.com/

I mix the lamb and beef and pork, secret hobo spices including coriander seed, make that into pattys that I grill then shave thin.

Pita is an issue, as I am not a baker, but Tatziki sauce is easy

[Qiviut]

Sorry for the mispost, CincyRR!!

Thanks for the recipe, AB. I also have a dehydrator so I believe I’ll be making eggplant chips in the future. I sure wish I’d had it back in November when I had all those eggplants! :-)

[rodguy911]

Dam Emril you got it down to a science....
What time is dinner over at your place?