|
|
Instructions |
|
|
|
Preheat to 390. Slice eggplant into thin slices and
place them on lined baking sheet and sprinkling them
with salt.
|
|
|
|
Pat chicken dry, dip in eggs and then dip in almond
flour. Heat olive oil in pan and fry 3-4 minutes each
side and ensure filets are cooked through.
|
|
|
|
Pat dry the eggplant and remove any excess
moisture then grill in vegi pan.
|
|
|
|
Combine eggplant, sun-dried tomatoes, feta cheese
and Kalamata olives, add lemon juice and salt/pepper
to taste.
|
|
|
|
Originally Submitted
1/19/2020
|
