eggplant gratin


This is a simple dish to serve either as a main dish with a sallad or as a side to meat or fish or poultry. The coconut oil adds a little sweet taste and can be substituted for butter or any other oil that you like.


1 dl pistachio, chopped

2 msk coconut oil

2 garlic cloves, chopped

2 small eggplants, sliced

Oil or butter an oven pan. Melt the coconut oil and stir in pistachios and garlic. Layer the sliced eggplants with the garlic/pistachio oil and bake at 200C for 25-35 min until soft.


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