This healthy take on chips and dip will satisfy your salty snack cravings without causing an overdose an empty calories. Dry the eggplant well so it crisps up when baking.


  • 1medium globe eggplant, thinly sliced
  • 1 cup salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, divided
  • 1small cucumber, peeled and diced
  • 1/2 cup roughly choppedfresh basil leaves
  • 1 cup plain Greek yogurt
  • 1 teaspoon lemon juice


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with a few paper towels and arrange eggplant in a single layer. Generously coat with salt and cover with a second paper towel. Let sit for 10 minutes.
  3. Frmly press down on eggplant to extract water. Wipe water and salt from eggplant and lay back on baking tray (without paper towel). Set aside.
  4. In a food processor (or mortar and pestle), combine olive oil and 2 cloves garlic until a smooth paste forms. Brush eggplant slices with garlic oil, then sprinkle with 1/2 teaspoon salt.
  5. Bake for 12 minutes, flip, and bake for 12 more minutes. Chips should be crispy and dark brown; if still soft, bake for another 3 to 5 minutes.
  6. While eggplant chips are baking, blend cucumber, basil, and remaining garlic cloves in either a food processor or mortar and pestle. Scrape into a colander to drain out excess water. Mix with yogurt and lemon juice, and season to taste with salt. Serve warm chips with dip.