Eggplant Crisps

I intended to make eggplant Parmesan, without the Parmesan (I'm dairy intolerant) (but don't ask me what I was going to call said dinner...).  

Obviously, from the title of my post, eggplant Parmesan without the Parmesan didn't happen because (mainly) we were eating these little babies right off the pan and it seemed like too much work to cook them again with the sauce.  

Seriously, these are GOOOD, like Lays potato chips...bet you can't just eat one!  Served here with an Italian meat and veggie sauce.

Ingredients:

• 2 eggplants
• 2 eggs + 2 Tbs water
• 1 cup pork rinds, ground (the 1 cup is measured once the rinds are ground)

Directions:

1. Peel and slice eggplant.  Then, in a pan with a lip (to catch the dripping water), liberally salt both sides of the eggplant.  Let sit at least 15 minutes, but closer to an hour is better.  (I don't actually know if the liquid that comes out is "bitter" and needs to be released, but the end result is pretty tasty, so I went with the common thought process regarding eggplant.  Anyway, I digress.)
2. Rinse salt from eggplant and pat dry.
3. Preheat oven to 375 degrees.
4. Beat together eggs and water.
5. Pulverize pork rinds.
6. Take a piece of eggplant, dip into egg mixture, shake off, dip into pork rind mixture.  Place on a baking sheet (I'd suggest some parchment paper here...otherwise, a few of them stick awful bad to the baking sheet.)
7. When they are all breaded, place into the oven and cook between 30 and 40 minutes.  You want the outside to be crispy, but not burnt.
8. Eat and enjoy.  Tender on the inside, crispy on the outside.  Yum! 

Curried Beef and Eggplant (or Nightshade Delight)

You probably notice that we eat a lot of curry.  Today's recipe is a variation on a standard theme in our household:  meat, veggies, and spice (often, curry spices).  I have at last progressed to the point where I make my curries by taste.  I no longer need my carefully measured out curry powder to make meals.  I keep my base spices (cayenne, turmeric, paprika, chili power [Indian/Asian], cumin, cinnamon, and salt) is a nifty spice container (a masala dabba) that has a small measuring spoon (about 1/4 tsp) in it.  I use the same general proportions and keep adding a "round" until I think the spice level is about right (a little less cayene/chili power when semi-Paleo mom is eating, a little more when it's just Husband and myself).

[Picture forthcoming - the user is experiencing technical difficulties]

Ingredients:

• 1 lb Ground beef
• 1-2 Tbs Ghee (or coconut oil)
• 2 small eggplants
• 1 can fire-roasted tomatoes, with liquid (you could use fresh here, but do take the time to roast the tomatoes -- it makes a world of difference -- you'll also want all of the juices from the tomatoes)
• 2-3 rounds curry mixture, where 1 round equals:  1/2 tsp Turmeric powder; 1/2 tsp salt; 1/4 heaping tsp paprika; 1/4 tsp cayenne power; and 1/4 tsp chili powder

Directions:

1. In a large pan, brown the ground beef until almost cooked.  Drain fat.
2. Meanwhile, wash, dry, and then cut eggplant into cubes.
3. Heat ghee in a large pot (I used a smallish stock pot).  Once melted, add diced eggplant.  Cook until almost softened.  [Note:  you could use the beef fat here, but I like the taste of ghee, tomatoes, and curry and didn't feel that I needed the additional fat from the beef.]
4. Add tomatoes (including liquid) and ground beef.
5. Add 1 round of curry mixture.  Mix and taste.  Keep adding rounds until it is to your liking.  If you need a little more heat, add a little more cayenne and chili powder.
6. Let simmer until flavors have melted together and eggplant is softened to you liking.
7. Serve and enjoy.