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White eggplant chips with salsa ° Ingredients for the eggplant:
•1 white eggplant •2 tbsps tapioca or cassava flour/gluten free, made from the cassava root/
•1tsp Himalayan salt •1tsp black pepper
•1tsp oregano
•1,5 tblsp grass-fed butter °
Ingredients for the salsa:
•1 tomato, peeled and chopped •2 green onions
•2 garlic cloves
•salt,pepper to taste •1/2 teaspoon erythritol •1tsp basil
•1tsp paprika
•1tsp grass-fed butter °
➡️Method for the eggplant:
Heat the oven to 165-170°C
Thinly slice the eggplant.
In a bowl, melt the grass-fed butter in the preheated oven.
In a bowl, mix the tapioca and spices. Cover the eggplant slices evenly and place over a tray with a baking sheet.
With a spoon, evenly poor drops of the butter over the eggplant.
Bake for about 30-35 minutes or until the eggplant is crispy. °
➡️Method for the salsa:
In a small saucepan, melt the butter on medium heat. Add the chopped onion and garlic ,stir for 1-2 minutes. Add the chopped tomato and spices+erythrytol. Cook for 6-8 minutes. /you can leave the salsa a bit chunky or you can put it in a food processor like I did/.☝️
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