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LOW CARB EGGPLANT AND CHEESE SNACK

INGREDIENTS:

For the eggplant:

  • 150g eggplant sliced 0.5cm
  • 0.1g salt
  • 0.1g black pepper
  • 30ml Olive oil
  • 1 egg

For the crust:

  • 25g almond meal
  • 10g dry oregano
  • 50g grated shredded cheese
  • 25g grated shredded parmesan

PREP:

  1. Put the sliced eggplant on a tray covered with baking paper, sprinkle with salt and paper and drizzle with olive oil.
  2. Bake it on 180C until reaches a golden brown color.
  3. While the eggplant is baking on a large bowl, mix all the crust ingredients until evenly mixed.
  4. Remove the eggplants from the oven and brush each eggplant with a whisked egg.
  5. Cover each eggplant with a good amount of the crust mix and put back in the oven just until starts to become crispy.

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