Eggplant "French Toast"

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    Eggplant “French Toast” w/ ginger syrup. So good, I can’t get enough! Tastes remarkably like French Toast, but better, in my opinion.

    Cut the top and bottom stem off the eggplant and then cut it in half length-wise (or in cubes). With each half, cut long, thin strips of eggplant. Make them thin so that the eggplant will cook quickly when you fry it.
    In a pie plate or some other large, flat surfaced bowl, mix eggs, cinnamon, nutmeg, vanilla, and your natural sweetener. Dip eggplant slices in and let them soak for a couple of minutes while the frying pan heats up. Afterwards, coat them in the optional desiccated coconut for extra deliciousness.
    Cook the eggplant 2-3 minutes in coconut oil on each side until golden brown and eggplant is not so stiff. Serve on its own, with some coconut oil, a bit more natural sweetener, a dollop of berries, or one of the candida safe syrups below.

    Ginger Syrup:
    • 4 cups water
    • 4 inch piece of fresh ginger root
    • 1/2 teaspoon white stevia powder, or 3-5 drops of liquid stevia
    • 2 tablespoons vanilla
    • 1 tablespoon fresh lemon juice
    Peel and finely chop the ginger, while you bring the water to a boil in a small saucepan. Add the ginger and stevia, then reduce heat to low and simmer for about 10 minutes. Take off the heat and stir in vanilla and lemon. Use right away or keep it in a covered container in the fridge – it will keep for several days.

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