The last two years I have been growing Eggplants in my garden. This past weekend we started the planning process of our garden for this year and again, we’ll be planting many varieties of eggplants. Yesterday I planted radishes and spinach. Growing your own vegetables and being so close and in semi-control of your own produce (I need to give Mother Nature part of the credit), is a great feeling. I can’t wait until July through September when I can pick my vegetable for my dinner and minutes later be enjoying it on my plate.
Today’s recipe is spotlighting these magnificent, purple vegetables called the eggplant. We’ve all heard of Eggplant Parmigiana but this recipe won’t be coated with a thick high-carb bread crumb, instead I used crushed almonds to give it that nice crunchy, yumminess (is that a word?).
- 2 large eggplants
- 2 eggs
- 4oz finely grated parmesan
- 4oz almonds, finely chopped or ground
- 2 cloves of garlic, finely chopped
- 2-4 T Coconut oil
- salt and pepper, to taste
- 2 Roma tomatoes, chopped
- 3 scallions, chopped
- 1 T cilantro, minced
- Slice eggplants lenthwise. Sprinkle sea salt onto the slices and set aside for 30 minutes to help draw out some of the moisture from the eggplants. Using a paper towel, wipe the eggplants to remove the water and some of the sea salt.
- Using a whisk, mix the eggs and the salt and pepper in a deep plate. Mix the cheese, almond and garlic in another deep plate.
- Heat the 2T of the coconut oil in a pan. Dip the eggplants into the egg mixture and then into the dry ingredients, until well coated. Place them into the hot skillet and fry on both sides until they are a golden brown. You may need to add extra coconut oil after your first batch.
- While they are cooking; mix the tomatoes, scallions and cilantro in a small bowl.
- Top the golden brown eggplants with the tomato salsa and serve immediately.