Grain-free Fried Eggplant Bruschetta
This grain-free Fried Eggplant Bruschetta recipe makes for the perfect primal and paleo appetizer!
Ingredients
- 1 medium eggplant
- 2 eggs
- 1 cup almond flour
- 1.5 tablespoons coconut flour
- Spices I used garlic and paprika
- 1 pint sized container of grass-fed ricotta
- Several tablespoon of fat of choice I used lard from the farm
- Two tomatoes
- 2 cloves of garlic
- Several leaves of basil
- Tablespoon of olive oil
- Avocado optional
Instructions
- Peel the eggplant and slice into rounds.
- In two separate bowls, mix the eggs and then the coconut and almond flours and spices in another.
- Make your bruschetta, dice the tomatoes, chop the garlic and basil. Add salt and pepper and olive oil, and let it sit.
- Heat at least two tablespoons of fat over medium-high heat.
- Dip the eggplant into the eggs, then the flours, then fry on either side until golden brown.
- Once all of them are fried, top with the ricotta and the bruschetta, and if you want (or if you run out of bruschetta, like in my case) top with sliced avocado
Tried this recipe?Let us know how it was!
2 Comments
Hi Dani,
I just hopped on over here and I love your blog. This recipe looks AMAZING! I'm gonna have to try this one. Yum. 🙂
Thank you! Your blog is awesome!