Thai Eggplant Salad

Yields1 Serving

 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

Thai Eggplant Salad

Zayne & Rachie

Zayne & Rachie, a Happy couple, eCommerce entrepreneur & avid travelers, now living a Veketorian Lifestyle. They are writing blogs helping others achieve the same freedom lifestyle.

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