Eléa Chips


  • 3 ea. Zucchini
  • 3 ea. Skinny Eggplant or Japanese Eggplant
  • Pastry Flour, as needed
  • Oil, for frying
  • Kosher Salt, as needed
  • Fresh Oregano, chopped, as needed
  • Tzatziki, recipe follows


Thinly slice vegetables using mandolin or Benriner. If slices are damp, toss with flour (or otherwise rinse with water) and fry in flavorless oil, heated to 365°F until crispy. Drain and season with salt and oregano. Serve stacked with a side of tzatziki and kefalograviera cheese.

To make tzatziki: combine 2 cups of grated cucumber with 1 1⁄2 cups of plain Greek yogurt; 2 tablespoons extra virgin olive oil; 2 tablespoons chopped fresh mint; 1 tablespoon lemon juice; 1 medium clove garlic, minced; and 1⁄2 teaspoon of fine sea salt. Before serving, stir in 1⁄4 cup of grated kefalograviera cheese.

Source: Eléa, in New York, from Food Fanatics® Magazine.