From June/July 2013 issue
Serves 2

Ingredients

  • 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

Directions

  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.
Login to Access...

You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: