Crispy Fried Eggplant

Crispy Fried Eggplant is a delightful Paleo Chinese side dish that combines tender eggplant with a crispy coating, infused with fragrant spices. This dish is not only satisfying but also a healthy alternative to traditional fried foods.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tapioca flour - 50g
• Coconut flour - 30g
• Garlic powder - 1 tsp
• Onion powder - 1 tsp
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Paprika - 1/2 tsp
• Egg - 1 large
• Coconut oil - 200ml (for frying)

Steps

1. Wash the eggplant and slice it into 1cm thick rounds. Sprinkle salt on the slices and let them rest for about 15 minutes to draw out moisture.
2. In a shallow bowl, mix the tapioca flour, coconut flour, garlic powder, onion powder, black pepper, paprika, and remaining salt.
3. In another bowl, beat the egg until well mixed.
4. Pat the eggplant slices dry with a paper towel to remove excess moisture.
5. Dip each eggplant slice first into the beaten egg, then coat with the flour mixture, pressing gently to adhere.
6. In a large skillet, heat the coconut oil over medium-high heat until hot. Carefully add the coated eggplant slices, making sure not to overcrowd the pan.
7. Fry the eggplant for about 3-4 minutes on each side until golden brown and crispy.
8. Remove the fried eggplant slices and place them on a paper towel-lined plate to absorb excess oil.
9. Serve hot as a side dish, garnished with fresh herbs or a drizzle of coconut aminos if desired.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 28 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in fiber, promoting digestive health and satiety.

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