Paleo-approved and gluten-free, these make a delicious addition to your next dinner party as an appetizer or main dish. Try serving with your favorite tomato sauce.
1/2 cup coconut oil
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 cups finely chopped baby bella mushrooms
1 teaspoon garlic salt
1 cup almond meal (or finely ground almonds)
1 cup almond flour
Salt and pepper
1 large eggplant, cut lengthwise into 8 thin slices
1. Preheat oven to 350 degrees. Pour 1 tablespoon coconut oil into a pan over medium heat. Add onions, garlic, and mushrooms and sauté about 4 minutes, until onions are translucent, adding garlic salt while sautéing.
2. Add remaining coconut oil to a large frying pan over medium-high heat. Whisk eggs in a medium bowl. Combine almond meal, almond flour, and salt and pepper to taste in a baking dish. Dip eggplant into egg and then almond meal mixture, pressing mixture onto eggplant so it sticks. Fry eggplant in coconut oil for about 1 to 2 minutes on each side. Once cooked, place eggplant on a cookie sheet. Spread each with 1 to 2 tablespoons mushroom mixture and carefully roll. Bake for 10 minutes.
Nutrition score per serving: 262 calories, 24g fat (3g saturated fat), 7.5g carbs, 7g protein, 3.2g fiber, 1g sugars
Recipe provided by Kate Finley of Kate Updates