Eggplant Mexican Style Recipe
1/4 cup flax meal
1/4 cup olive oil
1/4 cup salsa
1/4 cup Mexican cheese blend
Slice the eggplant into circles. Soak each circle in olive oil, and then coat with flax meal. Spray on a bit more oil to stick the flax on. Grill for five minutes on first side, then flip over to other side.
Add a dollop of salsa and then sprinkle cheese on each. Cook another five minutes or so to melt cheese. Serve and enjoy!!
This is truly one of my favorite dishes to eat with sour cream. I am a HUGE fan of potato pancakes and the outside crispiness tastes just like that to me. If you're not a fan of potato pancakes don't worry, they are really delicious to people who just love Mexican food too. They're a great substitute for nachos. The flax meal is crunchy with 0g carbs. Give it a try!
Carbs per serving: 2g
Note: Eggplant skins are definitely edible, just a little tough. So you can eat them if you want! Really old eggplants can get a sort of bitter tasting skin - but the skin has important nutrients in it. So your choices are to get younger eggplants, or get used to the bitterness :)
Some visitors suggest that to get rid of the bitterness, sprinkle salt on them and wait an hour.
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