Serves 4

2 oval eggplants, sliced
2 eggs, lightly beaten
2 cups almond flour
2 cups finely grated parmesan
Vegetable oil, for shallow-frying

Place the almond meal, parmesan, salt and pepper in a bowl and mix well to
combine.

Heat 1cm of oil in a frying pan over high heat. Dip the eggplant in the
egg and press into the almond meal mixture.

Cook, in batches, for 2-3 minutes each side or until golden and crisp.

Drain on absorbent paper. Serve with salsa (below).

Roasted capsicum salsa

250g store-bought roasted capsicum
1/4 cup toasted blanched almonds
1 clove garlic
1 Tbsp red wine vinegar
2 Tbsp olive oil
Sea salt and cracked black pepper

To make the roasted capsicum salsa, roughly chop the capsicum, almonds and
garlic and place in a bowl with the vinegar, oil, salt and pepper.

Mix well to combine and set aside.

* Salsa can be made in the morning and refrigerated until needed.


Courtesy Donna Hay.



--
Peter Lucas
Brisbane
Australia

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