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1 large eggplant, grated
8 oz Haloumi cheese, thinly sliced
Hollandaise sauce (see other recipes - utilising the 2 yolks left over)
How To Prepare:
Gently saute the grated eggplant in a little olive oil, tossing constantly, until tender. Allow to cool then mix with 2 of the eggwhites, reserving the 2 yolks for use in the Hollandaise. Season well then divide into 4 portions. Make into pancakes about 1/2 inch thick and fry off until firm and browned, flip over and do the other sides. Set aside and keep warm.
Pan-sear the slices of Haloumi in a minimum of butter until golden brown, sprinkling with smoked paprika as you go. Divide into 4 equal portions. Set aside, keeping warm.
Make up one portion of your favorite Hollandaise sauce either utilising the remaining yolks or enriching with them. Keep warm.
Poach the 4 remaining eggs.
Assemble by placing one eggplant frittata on each plate, top with a drained poached egg and a few strips of smoked Haloumi. Drizzle with the Hollandaise.