This recipe takes a very short amount of time and provides a damn delicious result. I cook vegetarian foods a lot and I’m finding that with veggies like this you really don’t miss the meat. I’m also always on the lookout for good meat substitutes for Tommy (myself too). Foods that have a meaty texture and really highlight the meal. Eggplant is one of those foods!
Eggplant contains a ton of fiber, B vitamins, and a gorgeous purple skin that's pouring with antioxidants. Excellent for cardiovascular health and a true fighter against cancer.
Attention Eggplant haters
...and there are a LOT of you. Here’s the thing… I understand where your hate comes from I really do. My guess is that it’s a texture thing, and I have to say that I agree with you. When eggplant is undercooked or even worse, cut too thick, we end up with a tough yet slippery texture that’s hard to cover up with sauce and spices.
But check it out, this recipe is not like the others, I promise you. The eggplant is cut super thin, that’s rule number 1. I like to keep it to no more than about ¼ inch thick pieces. This way I can keep the whole family happy including my toddler who gobbles these up like a little piggy.
Secondly, it has all the flavors of a “fried” eggplant except it’s much healthier, so don’t be a hater until you try it.
1 small to medium eggplant
2 tbsp olive oil
1 Tbsp butter
¼ cup milk
1 cup almond flour
½ tsp garlic powder
½ tsp thyme
½ tsp oregano
½ tsp sea salt
½ tsp black pepper
Rinse and dry your eggplant, and transfer to a clean cutting board. This is where the thinly sliced chopping begins. With a sharp chef’s knife, slice your eggplant into slices about ¼ inch thickNow we make a nice little dipping set-up for them to bathe in before hitting the skillet. Whisk the milk and egg together in a medium bowl with a pinch of salt & pepper. Next pour the almond flour into a large bowl and add the spices, salt & pepper. Combine well, then transfer the flour to a plate or shallow baking dish.
Fire up a medium skillet or grill pan to medium heat. Add the olive oil and butter. As they’re melting, dip the eggplant into the egg mixture, then into the flour mixture (both sides), and finally into the hot pan. Cook about 2 minutes before flipping to the other side. When they turn golden brown, use tongues to set them onto a plate or paper towel.
PS. WANT MORE WELLNESS INSPIRATION? BE SURE TO SIGN UP FOR MY MONTHLY NEWSLETTER. GET IT HERE!