Ingredients (for 4 people)

1/2 kg of aubergines
20 g of soy sauce
30 g of Andalusian sugar cane molasses
20 g of tamarind paste
20 g of extra virgin olive oil
15 g of apple cider vinegar
15 g of paprika
4 g of ground cumin
4 g of black pepper
3 g of smoked salt


Preheat the oven to 120º while you make the dressing. In a large bowl, mix the oil with all the ingredients (except the eggplant) until they are perfectly blended with the help of a whisk. Then cut the eggplants into thin slices of 0.3 cm approx. lengthwise with a mandolin preferably, because you need uniformity in the cut, and place them spread throughout the tray on a baking paper. With the help of a brush, paint the eggplant slices well with the dressing (you can also dip them in the dressing and drain them well afterwards). Let them dry in the oven at 120º for about 45 minutes on one side and another 30 minutes on the other until they are crispy and golden brown. Once this recipe is cold, you can keep it for 5 days in the refrigerator.