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Two-Ingredient Paleo Eggplant

This Two-Ingredient Paleo Eggplant is so easy, it leaves you with no excuses not to get your veggies in. by Marla Starr, updated November 6, 2016 Posted on February 20, 2015

Paleo Recipe Paleo Eggplant
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Get your veggies in with this super easy Paleo Eggplant recipe!

OK, so eggplant isn’t really a vegetable. It’s a fruit, but it’s so low in carbs (about half of which is fiber) that it’s usually used as a vegetable.

Paleo EggplantPaleo Eggplant

With this simple stir-fry recipe, you can throw your eggplant on a bunless burger or as a side to any meat dish to get that extra dose of veggies in your diet.

Veggies are just one aspect of a healthy diet. If you’re trying to eat more fat, like me, this recipe can help you out there, too. Vegetables make a great vehicle for fat. Or does fat make a great vehicle for vegetables? Either way, coating eggplant in your favorite fat will make it delicious, making you more likely to eat it.

Some people think it’s too much work to add vegetables to their diet, but this recipe proves them all wrong. It takes only a few minutes and it’s easy enough that you can do it while making your bunless burgers on another burner, or roasting your meat in the oven. Whatever you choose to serve this dish with, they can be made at the same time, with hardly any extra dishes to wash.

Paleo Eggplant

Two-Ingredient Paleo Eggplant

Yield: 2-3 Servings

Ingredients

  • 1 large eggplant
  • 3-4 tablespoons lard

Directions

  1. Clean eggplant and trim any bruised spots. Cut the eggplant into circular disks. Cut each disk into slices, like fries.
  2. Melt 2 tablespoons of lard in a 10.25 inch cast iron skillet over medium heat.
  3. Add half the eggplant slices to the skillet. Be sure not crowd the pan. Let the eggplant sit for 2-3 minutes so the sides brown. Toss with a spoon and keep an eye until the eggplant starts to soften and turn a darker shade. Transfer cooked eggplant to a bowl.
  4. Add 1-2 more tablespoons of lard, depending on the amount of eggplant you have left. Repeat with remaining eggplant slices.
  5. Serve with burgers or chicken thighs and a side salad.
  6. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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