Two-Ingredient Eggplant

With this simple two-ingredient eggplant stir-fry recipe that is gluten-free from Paleo Porn, you can throw your eggplant on a bunless burger or as a side to any meat dish to get that extra dose of veggies in your diet.

INGREDIENTS

  • 1 large eggplant
  • 3-4 tablespoons Fatworks Pure Lard
Prep time: 5 minutes
Cook time: 10 minutes
Servings:2
Fat: Buffalo Tallow, Duck Fat, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat)
Tags: Gluten Free, Paleo Friendly

DIRECTIONS

STEP 1

Clean eggplant and trim any bruised spots. Cut the eggplant into circular disks. Cut each disk into slices, like fries.

STEP 2

Melt 2 tablespoons of lard in a 10.25 inch cast iron skillet over medium heat.

STEP 3

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.

STEP 4

Add 1-2 more tablespoons of lard, depending on the amount of eggplant you have left. Repeat with remaining eggplant slices.

STEP 5

Serve this eggplant stir-fry with burgers or chicken thighs and a side salad.

Enjoy! :)