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
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