Chilli Cheese Toast

Eggplant doing double duty

The humble eggplant serves as a crispy carrier for spicy cheesy goodness.

177 calories per serving | 11g protein | 10g fat | 10g carbs | 3g fiber

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INGREDIENTS | Makes 2 servings

• 200g eggplant, sliced 1/2" thick (4 slices)

• BATTER

  • 2 tbsp chickpea flour

  • 3 tbsp water

  • 1 tsp olive oil

  • 1/4 tsp salt

  • 1/4 tsp dried oregano

• TOPPING

  • 1/2 cup mozzarella (56g), shredded

  • 1 tsp garlic, minced

  • 1 tsp ginger, shredded

  • 1/4 tsp ground cumin

  • 1/2-1 green chilli, chopped (adjust to spice level)

  • 1 tbsp chopped cilantro, for garnish

DIRECTIONS

• Step 1 - Whisk together ingredients for batter. Preheat airfryer to 400 degrees F or oven to 450 degrees F

• Step 2 - Dip eggplant slices in batter and airfry, laying flat, for 10 minutes at 400F. Turn and airfry for 2 more minutes. Should be nicely golden brown on both sides. If using oven, bake for 15 mins at 450F

• Step 3 - Mix together the toppings except for cilantro

• Step 4 - Top eggplant slices with the cheese mix, lie flat and airfry for 90 sec. If using oven, broil for 3-5 mins or until golden brown on top

  Garnish with cilantro and serve

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