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Paleo Indian Fried Eggplant

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 medium eggplant (about 1-½ pound)
1 cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon turmeric
2 teaspoons curry powder
1 cup almond milk
1 egg
¼ cup paleo oil


Wash eggplant. Beat remaining ingredients with rotary beater until smooth. Heat oil (1 inch deep) to 375 degrees in large cast iron skillet. Cut eggplant into 1/4 inch slices. Dip slices into batter, letting excess drip into bowl. Fry in hot oil until golden brown, turning once. Drain. If desired, salt to taste.

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