“This recipe was inspired by my Maltese grandmother (whose version contains much more butter and salt). I’ve healthified it so it can become one of your regular staples. It’s the perfect accompaniment to serve alongside a grilled protein and is so quick and easy to make! Eggplants are part of the nightshade family and can aggravate people who get joint pain, so if this is you, make sure you peel off all the skin to reduce the risk.’
Ingredients
- 1 medium sized eggplant or 2 smaller ones
- 2 organic, free range eggs
- 2 organic roma tomatoes
- Freshly ground black pepper
- 8 – 10 fresh basil leaves
- Olive oil to serve
- Coconut oil for cooking
Method
- Slice the eggplant into 1cm thick rings.
- Whisk the eggs in a separate bowl and season with pepper.
- In a medium-hot fry pan, melt a small amount of coconut oil. Use a pastry brush to coat the entire pan.
- Dip an eggplant rings in the egg mixture, coating well. Repeat several times until your fry pan is full!
- Cook for 1 – 2 minutes each side before transferring to serving plate.
- Dice tomatoes.
- Finely shred basil and mix through the tomatoes.
- Add a good drizzle of olive oil and season well.
- Add salsa over the top of the eggplant and serve alongside your favourite protein.
