Garlicy aubergine chips
I had some spare time on my hands so I did a bit of an experiment. I turned the oven up to max then divided a cut up * aubergine in to four.
Two lots I coated with an almond and egg mixture (as in the DD recipe) then added garlic powder and smoked paprika to one lot and cayenne pepper to the other lot.
The uncoated half I divided in to two lots and turned in garlic olive oil - then to one lot I added smoked paprika and garlic powder and the other I just did plain (just in the garlic olive oil).
Then baked them all for 10 minutes (tested and didn't feel cooked) so then baked for another 10 minutes. After 20 mins they were all nicely slightly toasted looking.
By far the nicest were the uncoated ones that were just turned over in the flavoured oil and sprinkled with smoked paprika and garlic powder. I didn't at all like either sort that were coated in the ground almond and egg - they were just .... wrong.... somehow. Even the dogs didn't much like them (and my dogs being mostly labradors will eat just about anything).
The second best were the ones that were just turned over in the garlic oil before baking but they were a bit bland and I needed to add salt before eating.
Yes, I know, I have too much time on my hands.
*cut up in to traditional chip shapes