Curried Eggplants with Salsa

Curried Eggplants with Salsa

30 minutes, 2 servings, 223 calories per serving, gluten free, vegan


  • 1 eggplant
  • 2 tomatoes
  • 2 scallions
  • 1/2 lemon, juice
  • 1/4 cup fresh cilantro
  • 2 tablespoons of coconut flour
  • 1 tablespoon of curry paste
  • 2 tablespoons of coconut oil
  • 1 teaspoon of curry powder
  • Salt and pepper


  1. Pre-heat oven to 400F.
  2. Slice the eggplant into thin pieces. Sprinkle sea salt on them and set aside.
  3. In a small bowl mix the coconut flour with the salt and pepper. Mix the curry paste with the coconut oil. Warm up a pan and melt the mix of oil and curry together.
  4. Dip each slice of eggplant in water, and then right away in coconut flour on each side.
  5. Cook them in the warm pan for 2 minutes on each side.
  6. Place on a cookie sheet and cook in the oven for 10 minutes.
  7. Dice the tomatoes with the scallions and cilantro.
  8. Add the remaining spices and mix everything together.
  9. When the eggplants are well roasted, place some salsa on them and serve right away.