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Healthy Indian Eggplant Pakora

1 whole eggplant sliced 1 cm thick Rub into eggplant

  • Tumeric

  • Ground Cumin

  • Ground Coriander

  • 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) Garnish with whole coriander leaves Super yummy, low in fat, satisfying.

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