Nori rice paper chips with spicy eggplant dip

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic green Thai curry
• 1 large eggplant
• 4 rice paper sheets
• 4 nori sheets
• 2 tbsp sesame
• oil (e.g. rapeseed oil)

1. Preheat the oven to 240 °C top heat/grill.
2. Prick the eggplant all over with the tip of a knife and roast it on baking paper in the oven for 30 minutes.
3. Let the eggplant cool, halve it and scoop out the flesh with a spoon. Discard the skin and finely chop the flesh.
4. Divide one portion of Kooray spice 'n easy between two bowls. Stir the eggplant flesh into the first bowl – that's the dip. Stir 1 tbsp of sesame into the second bowl – that's the seasoning.
5. Brush the inside of the rice paper sheets with oil, place a nori sheet in between and press together. Quarter each sheet.
6. Heat oil in a pot to 180 °C. Deep-fry the chips one at a time for 10–15 seconds until crispy and let drain on kitchen paper.
7. Sprinkle the chips with the seasoning and serve with the eggplant dip.

Try it, love it!