Low Carb Mexican Bites

I came across this recipe while trying to find inspiration for meals so I made it earlier for lunch and it was deeelish!

Basically instead of tacos or chips – you use eggplant, which make this meal low carb and very tasty!

Hopefully I make sense, but if not – go here to see the original recipe. (I modified mine a tad)

Ingredients:

Chicken
Tomato
Red Onion
Eggplant
Avocado
Mild Salsa
Thai curry paste (Optional)
Cinnamon (optional)

Directions:

Slice up chicken into small bite sized pieces (this was the first time I made this and the chicken bits were too big).

Oil the frying pan (I use coconut oil, I’ll tell you why later) and once hot, put the chicken in along with a few herbs and spices.  I used cinnamon and Thai Curry paste for flavor.

While that’s cooking, slice the eggplant into 1.5cm thick pieces.  Place into an oiled pan, sprinkle them with a bit of salt or seasoning and cook until they are slightly golden brown on each side.

Cut up the tomato and red onion into fine bits and mix together in a bowl.
In a separate bowl, mush up the avocado with a bit of salt and pepper until it’s a creamy -ish texture.

Next arrange the cooked eggplant onto a plate.  Put half a tablespoon of avocado on one side (this will help hold everything together) then sprinkle the tomato and red onion over.  Next place one or two pieces of chicken on top – add a touch of salsa for flavor and voila!

They are quite rich and best eaten when warm.  I suggest salting the eggplant a bit to add flavor and to help prevent the eggplant from soaking up too much oil (although coconut oil is quite good for you).  I’ve never actually cooked eggplant before – so cook it in the way you know best,  I’m learning – but it still tasted amazing.

This fed two people and cost about $12.95