1 medium globe eggplant, thinly sliced 2 tablespoons olive oil 4 cloves garlic Kosher salt (about 1 cup — to prepare the eggplant slices!) 1 cup plain Greek yogurt 1 small cucumber, peeled and diced 1/2 cup basil leaves, roughly chopped 1 teaspoon lemon juice

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