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Categories:
aubergine coconut milk Parmesan cheese Cheddar cheese margarine salt coconut powder white pepper onion garlic powder nonstick spray water
Viewed: 55 - Published at: 2 years agoIngredients
- 3 medium aubergine, eggplants
- 14 1/2 coconut milk
- 1 cup grated parmesan cheese
- 2 cup shredded extra sharp cheddar cheese
- 1 stick margarine
- 1/2 tsp salt, more if needed
- 2 tbsp coconut powder
- 1/4 tsp white pepper powder
- 1/2 cup onion, chopped
- 1/3 tsp granulated garlic powder
- 1 nonstick spray
- 1 water
Method
- Peel and chop the aubergine.
- Melt margarine in a pan add chopped up aubergine.
- If you need water use it here to make it so it doesn't burn.
- Preheat oven 400 Fahrenheit
- Add pepper, salt, garlic, and onions, saute till aubergine meat is tender.
- Add to a bowl the milk, coconut flour, and parmesan cheese, and mix.
- Spray an oven safe dish with nonstick spray
- Add aubergines to milk and mix well.
- Add aubergine to the oven safe dish.
- Add shredded cheese on top.
- Bake in oven 30-35 minutes.
- Let sit 15 minutes.
- Serve hope you enjoy!
