Pan Seared Eggplant with Tomato Sauce and Sauteéd Kale
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 4
Ingredients
- -2 small eggplants
- -1/2 bag of kale
- -Jar of tomato sauce
- -1/2 of a white onion
- -1/2 of a fennel
- -1/2 box of cherry tomatoes
- -1 bulb of garlic
- -Salt and Pepper
- -3 tbsp of avocado oil
- -Coconut oil spray
Instructions
- Cut eggplant into thin, circle slices. Then spray a pan with coconut oil and heat on medium-low heat. Pan sear all eggplant slices until they are browned on both sides.
- Heat a large skillet with avocado oil, salt and pepper to taste, and the minced garlic bulb on medium heat. Dice onion and fennel and throw into the pan. Then add kale to sauteé for about 5 minutes or so (until kale starts to cook down).
- Then halve the cherry tomatoes and add into stir fry. Cook down for another 5 to 7 minutes.
- In a small pot, heat up ½ the jar of the tomato sauce.
- Serve the eggplant with tomato sauce and a large helping of kale. Enjoy!
