Eggplant & Pumpkin Wedges

Can use Pumpkin, or Eggplant in this recipe. Eggplant doesn't take as long to cook! Eat these veggies in moderation.

Ingredients:

• 2 cups pumpkin, cut into 3/4 inch wedges (pumpkin has 2.3g sugar to 100g and 4.9g carbs. Eggplant has 3.2g of sugar and 9g of carbs)
• about 1/2 cup olive oil for cooking
• 1 cup all purpose plain flour, on a plate
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried mixed herbs

*For a garnish twist you can sprinkle this dish with ground nuts, coconut or some dried herbs!

Directions:
1. After slicing the pumpkin, place in a bowl of water and soak for 1 hour.
2. Remove pumpkin from the water, allow excess water to drip off.
3. Toss in the flour. Shake off excess.
4. Fry over medium heat in some oil. Do in batches, turning till golden brown.
Serve in a bowl with garnish or dip if desired.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear