1. Slice the skin off the eggplant. Cut into 1-centimeter rounds and pierce with a fork 3 times (large round may require more). Sprinkle salt over and let sit for 10 to 15 minutes and do some yoga or tomorrow’s food prep in the meantime!

  2. In a bowl, combine the eggs, coconut milk, cinnamon, and vanilla, and whisk to combine. Heat the coconut oil in a small skillet over medium heat. Dab the pieces with 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 skillet. Repeat for all pieces of eggplant. Cook for 5-10 minutes on the first side over low heat and 5 minutes on the other side.

  3. To serve, stack half the pieces on one plate and half on the other. Top each serve with half the tahini, yogurt, mixed nuts and seeds, raw cacao, coconut chips, and a small drizzle of rice malt syrup if you want it sweeter (I personally find it sweet enough) and DEVOUR!

First seen on MindBodyGreen

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