PeterL wrote:
> 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.
>
>
It's even LC! Thanks for the interesting panna cotta recipes too.
--
Jean B.