1 whole eggplant sliced 1 cm thick Rub into eggplant
Cracked Black Pepper
Ground Rock or Himalayan Salt
Let sit for 15 mins or so
1 tsp coconut oil per batch
Using a large fry pan, melt coconut oil and get the pan to a medium heat. Lay the eggplant in the pan and cover. Turn after a few minutes. Drizzle water on the eggplant to soften and add moisture. Remove once softened.
Cook all the eggplant and put to side.
1 cup of egg white
1/2 tbsp of curry powder
Stir till mixed
Coat the eggplant in the mix and place in the pan (on fresh melted coconut oil)
Top with a drizzle of egg white mix.
Turn once cooked golden and remove after both sides are done.
Meantime, steam greens such as broccoli, zucchini, asparagus.
Top with avocado mash (with dried chilli, fine chopped coriander, fetta cheese and lemon)