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 Preheat oven to 350 degrees F. 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. Bake for 15 minutes; remove from oven.…
source https://paleomagazine.com/coconut-roasted-eggplant/
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