From June/July 2013 issue
Serves 2


  • 1 large eggplant
  • 2 TBSP coconut oil, melted
  • 2 TBSP coconut flakes
  • 1 tsp freshly squeezed lemon juice
  • 1 TBSP fresh lemon zest
  • 1/4 tsp sea salt


  1. Preheat oven to 350 degrees F.
  2. Remove stem from the eggplant. Slice lengthwise into 1/2-inch slices. Lay flat on a baking tray; drizzle with coconut oil, coconut flakes and lemon juice.
  3. Bake for 15 minutes; remove from oven. Sprinkle with lemon zest and salt; serve warm.
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