Eggplant Stack

A simple keto break.

You Need:

  • A large Eggplant.
  • Mustard oil, a couple of teaspoons.
  • Paprika.
  • Garlic powder.
  • Pepper.
  • Any herb, finely chopped. I used Dill.
  • Mayonnaise.
  • Mustard sauce.
  • Salt.

Slice the eggplant into approximately one centimeter thick rings. Place them on a hot grill pan. Spread them out and do not place on top of each other.

Keep the heat at a little over medium. Using a teaspoon, apply oil on the top part of the egg plant. Sprinkle paprika, pepper, garlic powder and salt.

After about 5 minutes flip the pieces.

In another 5 minutes the eggplant slices would have become very soft and fully cooked. Eat a small piece to decide if you want to cook it longer. Don’t worry about overcooking it as that will not be a problem.

You may need to cook the eggplant in batches.

Mix together the mayonnaise, mustard and the fresh herbs. Use your preference in the ratios.

Spread the condiments on the eggplant slices and make it like super juicy and incredibly delicious keto sandwich.

Enjoy.

 

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