Adapted Recipe-
Ingredients
- 1 large eggplant cut into 1/4-1/2
- 1/2 cup soft macadamia cheese (you can find the recipe in the fodmap friendly vegan ebook (www.thefodmapfriendlyvegan.com)
- 1 cup berries of choice (i used blueberries since it creates a nice colour contrast with the macadamia cheese) + extra for garnishing
- 1/4 cup pinenuts (optional)
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic vinegar
- 1/4 cup coconut oil, melted
- r 1/2 teaspoon black pepper (if tolerated) and sea salt each
- 1 tablespoon acai powder (optional)
Preparation
Combine cheese and berries, and acai if using, in food processor or blender and combine until evenly distributed
Make a day ahead or a few hours ahead and store in refrigerator if you have time
Preheat grill and brush each slice of eggplant with coconut oil
Sprinkle each side with sea salt and black pepper
Grill eggplant until it is just soft but not mushy and falling apart
Place eggplant on plate and garnish with blackberry cheese, pine nuts, basil leaves and balsamic glaze
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