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Paleo Indian Fried Eggplant


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  • 1 medium eggplant (about 1-1/2 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
  • 1/4 cup paleo oil


Servings 4


Step 1

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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