- 1 large eggplant
- 3-4 tablespoons Fatworks Pure Lard
Prep time: 5 minutes
Cook time: 10 minutes
Buffalo Tallow, Duck Fat, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat)
Gluten Free, Paleo Friendly
Clean eggplant and trim any bruised spots. Cut the eggplant into circular disks. Cut each disk into slices, like fries.
Melt 2 tablespoons of lard in a 10.25 inch cast iron skillet over medium heat.
Add half the eggplant slices to the skillet. Be sure not crowd the pan. Let the eggplant sit for 2-3 minutes so the sides brown. Toss with a spoon and keep an eye until the eggplant starts to soften and turn a darker shade. Transfer cooked eggplant to a bowl.
Add 1-2 more tablespoons of lard, depending on the amount of eggplant you have left. Repeat with remaining eggplant slices.
Serve with burgers or chicken thighs and a side salad.