I always think I should eat more eggplant. It is tasty, it can replace your everyday veggies and it is a great vege-substitute for meat ! If you have a steak and pasta craving, I suggest the following because a) eggplant cutlets are delicious (maybe even better than meat?), b) almond crust is tastier and much healthier than breadcrumbs, c) maybe I am repeating myself but you really need to try those carrot fettuccine! They are softer after stewing, what makes them just like pasta, and they do taste great Ingredients (2portions): 2 eggplants 4 carrots 1 egg 2 tbsp low fat natural yoghurt 1 tsp olive oil Almond meal Salt Let's get cookin! Wash and peel eggplants. Cut them in thick (2-3cm) slices, place one next to another, sprinkle both sides with salt and let it sit for 30 minutes to loose the bitterness. In the meantime preheat the oven to 210C, mix egg, yoghurt and salt in one bowl, place almond meal in the other. Take each slice and cover first in egg-yoghurt mix and then in almond meal. Place it on baking sheet and bake for around 20-25 minutes.
With a vegetable peeler, first peel the carrots then keep peeling to make fettuccine until there is no more carrot left. Warm 2 tbsp of olive oil and and stew the carrot fettucine on low to medium heat until soft.
Now enjoy the healthier classics!