Free Shipping on Orders over $45

| Luke Hopkins

Low Carb Crumbed Eggplant Stack

This simple dish is a delicious brekkie or brunch option for vegetarians and non-vegetarians alike. I don't usually like eggplant, but coated in our new Low Carb Crumb mix I couldn't stop eating it! This recipe is more breakfast focused but you could make snack sized ones as a big batch for a delicious summer BBQ food! ?

2 Serves

1 medium eggplant (400g) 40g of Low Carb Crumb Original or Low Carb Crumb Hot & Spicy 1 egg 1 tbsp water 1/2 cup oil for shallow frying 1/2 burrata (or bocconcini) cheese (75g) 100g cherry tomatoes, halved 50g pitted kalamata olives, halved Fresh basil leaves Olive oil to serve Salt and pepper to taste

Add the oil for frying into a frying pan and place it on a medium heat. In a small shallow dish, whisk together the egg and water to make the coating mixture which will help the crumb stick to the eggplant. In another shallow dish, sprinkle the Low Carb Crumb. Slice the eggplant into 1cm thick slices, then coat it into the egg mixture, shake off any excess mixture and then place it onto the Low Carb Crumb. Sprinkle some of the Low Carb Crumb mixture over the top of the eggplant and lightly press it down, making sure you’ve sufficiently coated both sides. Test your oil is hot enough by adding in a tiny piece of eggplant. If it floats and bubbles appear it’s ready to go. If it sinks and there are no bubbles, allow it to heat up more. Place your coated eggplant slices into the pan, careful not to overcrowd it, and cook on each side for around 2 minutes. This will vary depending on the temperature of your oil, so just keep an eye on it. Once they’re golden brown on both sides, transfer to a plate lined with paper towel to drain the excess oil. Plate up a few slices of crumbed eggplant then place a half the burrata cheese on top. Layer this with sliced cherry tomatoes, olives, fresh basil leaves and finally a drizzle of olive oil, and salt and pepper to taste.