Serves 2


  • 1 large eggplant
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup coconut milk
  • Juice of 1 fresh lemon
  • 1/4 cup unsweetened coconut flakes
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground white pepper


  1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
  2. Slice eggplant in half; then lay the flat portion of the eggplant flat on the surface and slice each half into 8 fry like shapes using a sharp knife.
  3. In a large bowl, whisk remaining ingredients. Add sliced eggplant; gently toss to coat.
  4. Place coated eggplant on prepared baking dish; bake for 15 minutes or until golden brown.
  5. Remove from oven; set aside to cool for 3 minutes.
  6. Serve with a side of salsa or guacamole.