Ingredients
- 1 kg of eggplant
Preparation Method
- Wash and dry eggplants without removing their peel.
- Cut them into extremely tiny slices.
- Place the pieces in an oven and bake at a low temperature.
- Roast the veggie until dry and crumbly (but not burned).
- Remove the eggplants from the oven, allow them to cool, and then mix them in a blender.
- Store in a dry, well sealed bottle.
- The recipe makes 100 grams of flour, which can be stored for up to six months.
How To Use
Homemade eggplant flour can be mixed into yogurts, juices, soups, salads, and other dishes to minimize the amount of fat absorbed by the body.
It has a mild flavor, is minimal in calories, and can be added to hot dishes like rice and beans.
