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<blockquote data-quote="dunelm" data-source="post: 1963431" data-attributes="member: 179219"><p>Aubergine French Toast. I got this from a paleo site; <a href="https://empoweredsustenance.com/category/recipes/" target="_blank">https://empoweredsustenance.com/category/recipes/</a></p><p></p><p>Lots of interesting recipes. I do find that for some ingredients that I don’t have, I just substitute for whatever is in the cupboard, or just leave out.</p><p></p><p>So, aubergine French toast.</p><p></p><p>INGREDIENTS</p><ul> <li data-xf-list-type="ul">1 aubergine - or eggplant if you are over the pond.</li> <li data-xf-list-type="ul">Sea salt.</li> <li data-xf-list-type="ul">2 eggs</li> <li data-xf-list-type="ul">3 Tbs. milk of choice</li> <li data-xf-list-type="ul">½ tsp. vanilla extract</li> <li data-xf-list-type="ul">¼ tsp. cinnamon, plus more for dusting</li> <li data-xf-list-type="ul">Coconut oil, ghee, butter, etc for pan.</li> <li data-xf-list-type="ul">Toppings of your choice.</li> </ul><p></p><p>INSTRUCTIONS</p><ol> <li data-xf-list-type="ol">Peel the aubergine and slice it into about ¼ inch slices. Set the slices on a board and sprinkle both sides with salt. Place the salted slices in a colander and set aside for 30 minutes.</li> <li data-xf-list-type="ol">You'll see what looks like condensation and a bit of brown liquid on the aubergine.. Rinse the slices well, then pat dry with paper towels or a kitchen towel. This process “tames” the aubergine flavor.</li> <li data-xf-list-type="ol">Whisk the eggs with the milk, vanilla extract, and cinnamon. Begin heating your skillet/pan over medium heat and add a little oil. Dunk the aubergine slices in the egg mixture, piercing the slices with a fork to encourage absorption.</li> <li data-xf-list-type="ol">Cook the slices until golden - they will look like french toast! Serve warm. These pair well with bold-flavored toppings such as cinnamon, coconut, nut butter or maple syrup.</li> </ol></blockquote><p></p>
[QUOTE="dunelm, post: 1963431, member: 179219"] Aubergine French Toast. I got this from a paleo site; [URL]https://empoweredsustenance.com/category/recipes/[/URL] Lots of interesting recipes. I do find that for some ingredients that I don’t have, I just substitute for whatever is in the cupboard, or just leave out. So, aubergine French toast. INGREDIENTS [LIST] [*]1 aubergine - or eggplant if you are over the pond. [*]Sea salt. [*]2 eggs [*]3 Tbs. milk of choice [*]½ tsp. vanilla extract [*]¼ tsp. cinnamon, plus more for dusting [*]Coconut oil, ghee, butter, etc for pan. [*]Toppings of your choice. [/LIST] INSTRUCTIONS [LIST=1] [*]Peel the aubergine and slice it into about ¼ inch slices. Set the slices on a board and sprinkle both sides with salt. Place the salted slices in a colander and set aside for 30 minutes. [*]You'll see what looks like condensation and a bit of brown liquid on the aubergine.. Rinse the slices well, then pat dry with paper towels or a kitchen towel. This process “tames” the aubergine flavor. [*]Whisk the eggs with the milk, vanilla extract, and cinnamon. Begin heating your skillet/pan over medium heat and add a little oil. Dunk the aubergine slices in the egg mixture, piercing the slices with a fork to encourage absorption. [*]Cook the slices until golden - they will look like french toast! Serve warm. These pair well with bold-flavored toppings such as cinnamon, coconut, nut butter or maple syrup. [/LIST] [/QUOTE]
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