Crispy Eggplant with Avocado & Tomato Salsa
1/2 a small eggplant (3 slices)
1/4 tsp garlic powder
1/4 cup ground almonds
1 tsp coconut oil
Salt and pepper
1/4 red onion
2 Tbsp fresh coriander
1 Tbsp lemon juice
1 Tbsp olives, chopped
Slice eggplant length wise. Rub with salt and leave to sit for 20 minutes. Using paper towels, dry as much water off as possible.
In a bowl, whisk together the egg and garlic powder. Place 1 Tbsp ground almonds on a flat plate. Dip eggplant into egg mix, then place on top of the ground almonds. Sprinkle with another Tbsp of ground almonds and set aside. Repeat with the other 2 slices of eggplant.
Heat coconut oil in a pan and cook eggplant on low to medium that on both sides until golden.
Make the salsa by dicing the avo, tomatoes, onion into small pieces. Add the rest for the ingredients and mix to combine.
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