Every Sunday, my grandma used to fry chicken and make a delicious onion, garlic and tomato stew. Her recipe screams for a lot of chopped onions and garlic and this week I decided to make a low carb version of it, which was absolutely delicious. As I had two eggplants in the fridge and I couldn’t decide what to do with them, I got this idea that I had to try. I have also decided to make some coconut flour dumplings for it which surprisingly were exactly as I wanted. My mum and my grandma have a few dishes where the wheat & egg dumplings are a staple and today I decided to try them with coconut flour!
Ingredients
- 2 tablespoons Olive Oil
- 3 cloves Garlic (chopped)
- 1 tbsp chopped Shallots
- 2 large Eggplants/ Aubergines (approx. 540 grams) – peeled and cubed
- Fine Himalayan Pink Salt
- 1 can Chopped Tomatoes (400 grams)
- 1 cup chopped Parsley, fresh
- 0.50 cup (8 fl oz) Water
- 2 large Eggs (beaten)
- 1 1/2 tablespoons Organic Coconut Flour (22 grams)
Instructions
- Peel and cut in cubes the eggplants. Sprinkle them with salt.
- In large non-stick frying pan, add one tablespoon olive oil and heat the oil on Medium heat.
- Add the cubed eggplants and stir for 20 seconds, then cover the frying pan with a lid. Leave them to cook for 5 minutes, stirring occasionally.
- In a separate saucepan, heat one tablespoon of olive oil and then stir in the chopped onions and garlic with a tablespoon of water.
- Saute the onions and add one can of chopped tomatoes. Stir until the tomato sauce becomes lucid.
- In the tomato sauce, stir in the cooked eggplants and cook for 3-4 minutes. Add 1/2 cup of water, salt and ground pepper as per your liking.
- Crack the eggs into a bowl and whisk them with a fork. Add a pinch of salt and a dash of pepper. Add one tablespoon and a half of coconut flour. It can be substituted with 2 tablespoons of almond flour or wheat flour.
- With a fork, mix the eggs with the flour into a thick mixture that is not too creamy and it can be all moved to one side of the bowl.
9. From the mixture, take a teaspoonful of batter at a time, and carefully drop them on top of the eggplant and tomato sauce. Do not stir the sauce and repeat until all the mixture is used. I got 10 dumplings.
10. Cover the sauce pan with a lid on medium heat and cook for 5 minutes. The dumplings will double if not triple their size.
11. Add the chopped parsley and gently fold in the dumplings into the sauce.
12. Serve with fried chicken or beef.
Recipe in Pictures
Heat one tablespoon Olive Oil Stir in the cubed eggplants Stir to coat with the oil Cover and leave them to cook for 5 minutes Put them aside In sauce pan, heat 1 tablespoon of olive oil Add in the chopped shallots and garlic + 1 tbsp water Add one can of chopped tomatoes Stir in the cooked eggplants Beat two eggs and add coconut flour Bring to boil Add teaspoonful of batter at a time Cover with lead and cook for 5 minutes without stirring Dumplings have doubled their size Gently stir in the parsley Remove from heat Serve with fried chicken
