Preparation: 40 min.
Fried eggplant with halloumi, garlic and nuts (keto)
From Ik eet zo graag
Ingredients for
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200 g eggplants
400 g eggplants
600 g eggplants
800 g eggplants
1 kg eggplant
1.2 kg of eggplants
1.4 kg of eggplants
1.6 kg of eggplants
1.8 kg of eggplants
2 kg eggplants
100 g halloumi
200 g halloumi
300 g halloumi
400 g halloumi
500 g halloumi
600 g halloumi
700 g halloumi
800 g halloumi
900 g halloumi
1 kg halloumi
30 g walnuts
60 g walnuts
90 g walnuts
120 g walnuts
150 g walnuts
180 g walnuts
210 g walnuts
240 g walnuts
270 g walnuts
300 g walnuts
15 g leaf parsley
30 g leaf parsley
45 g leaf parsley
60 g leaf parsley
75 g leaf parsley
90 g leaf parsley
105 g leaf parsley
120 g leaf parsley
135 g leaf parsley
150 g leaf parsley
0.25 lemon
0.5 lemon
0.75 lemon
1 lemon
1.25 lemons
1.5 lemons
1.75 lemons
2 lemons
2.25 lemons
2.5 lemons
1 clove of garlic
2 cloves of garlic
3 cloves of garlic
4 cloves of garlic
5 cloves of garlic
6 cloves of garlic
7 cloves of garlic
8 cloves of garlic
9 cloves of garlic
10 cloves of garlic
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About this recipe
This is improbably delicious. The crispy halloumi and nuts combine wonderfully with the creamy eggplant.
You can read the full recipe on page 32 from Ik eet zo graag
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