Jackstraw Eggplant

Home > Recipes > Vegetables > Jackstraw Eggplant

* Exported from MasterCook *

Recipe By : Diana Bauer, Celebrate Low Carb

Serving Size : 6

Preparation Method

• 1 medium eggplant — peeled
• 1 cup plain protein powder — or soy flour
• 1 cup ice water
• 1 egg — slightly beaten
• 2 tablespoons vegetable oil
• 1/2 teaspoon Splenda
• 1/2 teaspoon salt
• fat for deep fat frying
• grated Parmesan cheese — (optional)

Halve the peeled eggplant lengthwise, then cut crosswise into 1/2-inch slices. Cut the slices into 1/2-inch strips.

Beat together the plain protein powder or soy flour, ice water, egg, vegetable oil, sugar, and salt. Dip the eggplant strips in the batter, allowing the excess batter to drip off.

Fry the coated strips of eggplant a few at a time in deep hot fat (365 degrees) for 4 to 5 minutes, or until golden brown. Drain the cooked strips on paper towels, then sprinkle with additional salt and Parmesan cheese.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 184 Calories; 5g Fat (23.2% calories from fat); 30g Protein; 10g Carbohydrate; 8g Dietary Fiber; 31mg Cholesterol; 495mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1 Fat.