20251107 #breakfastdiary day 1554, 10°C/partly cloudy, 20min/exercise (M)
So this is a roughly 645kcal crispy rice-paper eggplant salad with tomato basil dressing
1. Cut 1 eggplant into 3 pieces, slice into finger-sized strips, and wrap in rice paper.
2. Drizzle olive oil in a pan and pan-fry until crispy.
3. Meanwhile, chop 10 cherry tomatoes and 3-4 basil leaves, add 2T olive oil, 1T white wine vinegar, 1t whole grain mustard, and mix thoroughly.
4. Plate the crispy rice-paper-wrapped eggplant from step 2 and spoon over the dressing from step 3.
5. (Ramnos) Crumble white cheese on top. Spoon over the dressing from step 3.