Eggplant Cauliflower Coconut Bake with Lemon Garlic Finish

CP Phase Dinner Green food vegan vegetarian pescatarian halal kosher keto dairy-free gluten-free nut-free egg-free shellfish-free fish-free soy-free pork-free

Eggplant and cauliflower are low-carb and fiber-rich. Coconut milk adds healthy fat and boosts metabolism. Lemon and garlic jazz it up.

🥦 Ingredients

  • 1 small eggplant, diced
  • 2 cups steamed cauliflower florets
  • ¼ cup coconut milk
  • Juice of
  • ½ lemon
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • ½ tsp salt
  • Optional: chopped parsley

👩‍🍳 How to Make It

1
Sauté eggplant: Heat olive oil. Cook eggplant 5 – 6 minutes until soft. Steam cauliflower: Cook until tender. Mix: Combine eggplant, cauliflower, coconut milk, garlic, lemon juice, and salt. Bake: Pour into greased dish. Bake at 375°F for 15 minutes. Serve: Garnish with parsley.

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