Spartan FOD for Saturday, 09.07.13 Food of the Day: Eggplant Grab an eggplant if you are looking for a tasty vegetable that is low in sodium, cholesterol, and saturated fat, while being high in fiber, vitamin B6, and vitamin C. Curried Eggplants with Salsa Created by Elite Athlete Rose-Marie Jarry, chef for Kronobar 30 minutes 2 servings 223 calories per serving Gluten free, Vegan Ingredients 1 eggplant 2 tomatoes 2 scallions 1/2 lemon, juice 1/4 cup fresh cilantro 2 tablespoons of coconut flour 1 tablespoon of curry paste 2 tablespoons of coconut oil 1 teaspoon of curry powder Salt and pepper Directions Pre-heat oven to 400F. Slice the eggplant into thin pieces. Sprinkle sea salt on them and set aside. In a small bowl mix the coconut flour with the salt and pepper. Mix the curry paste with the coconut oil. Warm up a pan and melt the mix of oil and curry together. Dip each slice of eggplant in water, and then right away in coconut flour on each side. Cook them in the warm pan for 2 minutes on each side. Place on a cookie sheet and cook in the oven for 10 minutes. Dice the tomatoes with the scallions and cilantro. Add the remaining spices and mix everything together. When the eggplants are well roasted, place some salsa on them and serve right away.
Posted on: Sat, 07 Sep 2013 10:05:37 +0000
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