1 medium Eggplant, sliced into 1/2-inch thick rounds
1 cup Coconut milk
1/4 cup Tree Sap from the Ostrich Fern (or maple syrup as a substitute)
1/2 cup grated Coconut (optional)
2 tbsp Olive oil
Salt and Pepper, to taste
👩🍳 Cooking Steps:
1. Preheat the oven to 350°F (175°C).
2. Brush both sides of the eggplant rounds with olive oil and season with salt and pepper.
3. In a bowl, whisk together the coconut milk and tree sap (or maple syrup).
4. In a baking dish, place a layer of eggplant rounds, then pour half of the coconut milk mixture over the eggplant. Repeat with another layer of eggplant and the remaining coconut milk mixture.
5. Sprinkle the grated coconut on top, if using, and bake for 40-45 minutes, until the eggplant is tender and the top is golden brown.
🍴 Serve and Enjoy!
1. Allow the Coconut-Eggplant Bake to cool slightly before serving. Enjoy as a side dish or main course with rice or your favorite grain!
