I have to admit that I never had eggplant until this last year with trying new recipes. Lo and behold they are not hollow in the middle as I let myself believe as a child! Well, at least I was smart enough to know that if I “cracked” it open, no yolk would come out. I need to at least get some credit for that 🙂 This recipe is great for really any veggies you feel like having, but this combination was fantastic!
Gather Up:
- About 3 to 4 large eggplants. I had some extra little ones here too!
- 2 bell peppers
- 1 large sweet onion
- 2 cloves of garlic
- 3 tablespoons of Organic Expeller-Pressed coconut oil, melted*
- 1/2 to 1 tsp black pepper
- 1 to 2 tsp sea salt
* This recipe was originally made with olive oil; however, olive oil should not be heated. We now use Expeller-Pressed coconut oil which we buy from Tropical Traditions. It is void of coconut flavor and is great for recipes like this when you may not want the coconut flavor.
Preheat oven to 400 degrees. Chop up the veggies and garlic.
Put into a large bowl then add coconut oil, pepper, and salt. Toss until well mixed. Then spread onto stone pan.
Bake for 35 to 45 minutes, until golden and tender. Serve with your favorite entree.
- 3 to 4 large eggplants
- 2 bell peppers
- 1 large sweet onion
- 2 cloves of garlic
- 3 tablespoons of Organic Expeller-Pressed coconut oil, melted
- 1/2 to 1 tsp black pepper
- 1 to 2 tsp sea salt
- Preheat oven to 400 degrees. Chop up the veggies and garlic.
- Put into a large bowl then add coconut oil, pepper, and salt. Toss until well mixed. Then spread onto stone pan.
- Bake for 35 to 45 minutes, until golden and tender. Serve with your favorite entree.
Purely Primal 