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
- 2-½’’ slices Eggplant
- 2 eggs
- 1 cup Spinach
- Coconut oil
- Ground pepper
- Sea salt
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!
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.
Lower heat to medium and cook the eggs according to your preference. I cooked mine sunny side up.
Gently place the eggs on the eggplant and serve immediately. I served mine with a small side of fresh salsa.
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