CRUMBED EGGPLANT AND BROCOLLI CHIPS WITH TZATZIKI



TOTAL TIME: 40 MINS

SERVINGS: 2

CALORIES/SERVING: 347 CALS


INGREDIENTS

  • 400g eggplant, sliced into chips

  • 300g broccoli florets

  • 1 free range egg

  • 40 Gram plain flour

  • 60 Gram bread crumbs

  • 1 tsp. paprika

  • 1 tsp. cumin

  • 1 Tablespoon dried italian herbs

  • 1 garlic clove, crushed

  • Olive oil spray

  • 100 Gram greek yoghurt (reduced fat)

  • 70g cucumber, diced

  • 1 tsp. dried mint

  • Pinch Himalayan salt

METHOD

Crumbed Eggplant and Broccoli Chips

  1. Pre-heat oven to 180 degrees and line a baking tray with baking paper

  2. Add plain flour, bread crumbs and crack the egg into 3 separate bowls

  3. Season the flour with paprika and cumin, the bread crumbs with Italian herbs and the egg with the garlic

  4. Coat the eggplant and broccoli florets in the flour first, then the egg second and the breadcrumbs last. Continue this process until all the eggplant and broccoli have been crumbed. Place the crumbed chips on the baking tray and bake in the oven for 20 minutes, turning the chips over half-way or until golden brown on the outside. Once cooked divide the crumbed eggplant and broccoli chips between two plates

Tzatziki

  1. Combine the Greek yoghurt, cucumber, mint, garlic and salt in a bowl

  2. Divide the tzatziki between two plates and serve beside the eggplant and broccoli chips

  3. Dish one serving of the crumbed eggplant and broccoli chips with tzatziki and refrigerate the second meal for tomorrow's leftover

NUTRITION

Serving size 509g

Calories 347 cal

Protein 18.9g

Fat, total 6.5g

- saturated 1.3g

Carbohydrate 45.9g

- sugars 10.4g

Sodium 452mg

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