Breakfast

Eggplant French Toast

BY Monica Yates

If you guys haven’t tried my eggplant french toast yet – you must! While it might sound slightly weird (or VERY weird)…trust me, it isn’t!! It’s the perfect balance of tastiness, indulgence and veggies without a twinge of guilt!!! Who wouldn’t want to dive into a sky-high plate of french toast that is actually SUPER nutritious and full of beneficial things for your body?

  • 1 large eggplant (or 2 small)
  • 1 TB sea salt
  • 2 whole eggs
  • 2 TB coconut milk
  • 1 TB coconut oil

Toppings:

  • 1 cup plain coconut yoghurt
  • 1 chilli, diced
  • 1 avocado, cut into cubes
  • 2 radishes, cut into matchsticks
  • 1/4 cup french parsley, diced
  • 6 spring onions, chopped
  • Olive oil for dressing
  • Salt and pepper to serve
  • Black sesame seeds to serve
  • 2 lemon wedges to serve
  1. Slice the skin off the eggplant. Cut into 1cm rounds and pierce with a fork 6-8 times (large round may require more). Sprinkle salt over and let sit for 20-25 minutes and do some yoga or tomorrow’s food prep in the mean time! 
  2. In a bowl, combine the eggs and coconut milk, and whisk to combine. Heat the coconut oil in a small fry pan over medium heat. Dab the eggplant pieces with a paper towel to remove excess water and put each piece of eggplant in the egg mixture. Holding onto as much mixture as possible, place the eggplant on the frypan. Repeat for all pieces of eggplant. Cook for 10 minutes on the first side over medium heat and 5 minutes on the other side. To ensure they are cooked, give them a gentle press to feel that they are soft. 
  3. To serve, stack half the pieces on one plate and half on the other. Top each serve with half the yoghurt, chilli, avocado, radishes, parsley, spring onion and drizzle with some olive oil and season with salt and pepper. Sprinkle some black sesame seeds over the yoghurt and serve with a lemon wedge.

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