AuthorZayne & Rachie
2 cups Eggplants, bite sizes
2 cups Broccoli
4 tbsp Coconut oil
4 Cloves garlic, sliced
2 Large eggs
2 Small red chili peppers, sliced
Himalaya salt to taste
1 Whole fresh lime juice
1
Boil water and cook the egg for 10 mins. Leave to cool and peel off shelves and slices egg
2
Heat skillet with coconut oil, add garlic with salt until golden brown
3
Add eggplants and chilies to skillet to stir fry.
4
Season with salt and lime juice before serve
Nutrition Facts
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 66
- % Daily Value *
- Total Fat 2g4%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
2 cups Eggplants, bite sizes
2 cups Broccoli
4 tbsp Coconut oil
4 Cloves garlic, sliced
2 Large eggs
2 Small red chili peppers, sliced
Himalaya salt to taste
1 Whole fresh lime juice
Directions
1
Boil water and cook the egg for 10 mins. Leave to cool and peel off shelves and slices egg
2
Heat skillet with coconut oil, add garlic with salt until golden brown
3
Add eggplants and chilies to skillet to stir fry.
4
Season with salt and lime juice before serve
