Amazing, fluffy, delicious and healthy. I love eggplant and wanted to see if it would work in a slice. The results were fantastic.
Like my one pan zucchini slice
, I cooked it in a high sided frypan to ensure it is versatile enough to make when we go camping.
Serve for brunch, lunch or as a tasty snack. It is great for lunch boxes. It is gluten, lactose free and can be made vegetarian and low FODMAP.
Tasty, moist and healthy eggplant, carrot and zucchini slice
: 5 minutes
: 25 minutes
: 8 portions
1/8 cup olive oil
2 cloves garlic, crushed (exclude for low FODMAP)
1 leek, sliced (exclude for low FODMAP)
3 slices ham, diced (exclude for a vegetarian option)
1 large zucchini, grated
1 large carrot, grated
1 eggplant, peeled and grated
250 g grated cheddar cheese (or lactose free, if required)
1 cup flour (gluten free, if required)
1 tsp baking powder
Salt and pepper, to season
You will need
High sided frypan with a lid, I used a 30 cm wide 8 cm tall (my slice rose 5.5 cm)
Sauté the leek and ham
The eggplant and zucchini make this slice moist
Pour the batter onto the pan
If you like eggplant you may like my eggplant and zucchini parmigiana
For more of my recipes visit Naomi's recipes
#Eggplant zucchini slice
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