Pan Fried Paleo Eggplant with Parsley Tomato Sauce

This recipe is The bomb!  Seriously!!!  Every single bite is like flavor explosion in your mouth.  I’m not normally an eggplant girl but there are some flavors that can turn a girl! This one is it.  This is gluten and dairy free and full of super nutrients in every bite!


1 large eggplant

rice flour

hop soda water or unflavored soda water

1/2 pint cherry tomatoes

1 large bundle of fresh parsley

4 garlic cloves

ghee or butter

1/2 tsp cumin

1/2 tsp garlic powder

1/2 cup bone broth


olive oil

Slice and salt the eggplant in 1/4 inch pieces.  Place them on paper towels to sweat.  Pat dry after about 20 minutes.  In a bowl place  1/2 cup rice flour, 1/4 cup hop or soda water, garlic powder, cumin, salt and pepper.  Dip the eggplant pieces in the batter and pan sauce in the olive oil until lightly browned.  Place on a plate with paper towel.  After finishing up the eggplant, fill the pan with more olive oil and place the whole cherry tomatoes in the pan with salt, pepper and bone broth.  Then add the fresh garlic and saute until fragrant.  Once the sauce is complete then add the huge bundle of chopped fresh parsley!  Do not skimp on this!  Also, do not cook fresh herbs.  They lose their flavor very quickly.  Only add after the burners are off.  Enjoy!!!







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