Might I say this dish is eggsellent? I don’t know why I bought an eggplant. It was probably because it was on sale and I couldn’t resist. I’d never bought, let alone cooked, an eggplant before I made this recipe. In fact, I can count the number of times I’ve eaten it… on two fingers. I am always looking to try new vegetables, so I figured I would give the eggplant a try. This was a simple and tasty ingredient to cook with. It’s also quite healthy. 1 cup of eggplant is only 33 calories. It is not only full of vitamins and minerals but antioxidants too!
1 cup eggplant:
- Calories: 33
- Carbohydrates: 8g
- Protein: 1g
Eggplant & Eggs
Calories 14 kcal
Ingredients
- 2-½’’ slices Eggplant
- 2 eggs
- 1 cup Spinach
- Coconut oil
- Ground pepper
- Sea salt
Instructions
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Heat a panini pan to medium-high heat and grease with coconut oil. NOTE: A normal pan can be used - you just won’t get the cool grill lines on the eggplant!
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Place the eggplant slices on the pan and place panini press on top to sear in those coveted grill lines. Depending on size and heat, it will take 2-3 minutes to cook each side. Once both sides are cooked, remove from pan and place onto the bed of spinach on your plate.
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Lower heat to medium and cook the eggs according to your preference. I cooked mine sunny side up.
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Gently place the eggs on the eggplant and serve immediately. I served mine with a small side of fresh salsa.
Nutrition Facts
Eggplant & Eggs
Amount Per Serving
Calories 14
Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.04g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 47mg2%
Potassium 330mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 0.2g0%
Protein 2g4%
Vitamin A 5550IU111%
Vitamin C 23.1mg28%
Calcium 60mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.