1. Slice the skin off the eggplant. Cut into 1cm rounds and pierce with a fork 6-8 times (large round may require more). Sprinkle salt over and let sit for 20-25 minutes and do some yoga or tomorrow’s food prep in the mean time! 
  2. In a bowl, combine the eggs and coconut milk, and whisk to combine. Heat the coconut oil in a small fry pan over medium heat. Dab the eggplant pieces with a paper towel to remove excess water and put each piece of eggplant in the egg mixture. Holding onto as much mixture as possible, place the eggplant on the frypan. Repeat for all pieces of eggplant. Cook for 10 minutes on the first side over medium heat and 5 minutes on the other side. To ensure they are cooked, give them a gentle press to feel that they are soft. 
  3. To serve, stack half the pieces on one plate and half on the other. Top each serve with half the yoghurt, chilli, avocado, radishes, parsley, spring onion and drizzle with some olive oil and season with salt and pepper. Sprinkle some black sesame seeds over the yoghurt and serve with a lemon wedge.

savoury eggplant french toast 2