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!
- 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)
- 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.