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Prep Time
Cook Time
Meal TypeAppetizer

Coconut Oil and Hempseed Eggplant



  1. Chop up fresh eggplant into cubes a bit wider than a french fry- and 2-3 inches long.
  2. Place in steamer for 10 minutes until the eggplant is slighly soft, but not over done.
  3. Just before the steaming is done, heat up a sauce pan to medium heat with several Tbsp of Coconut Oil.
  4. Place the steamed eggplant into the hot pan for 3-4 minutes, and add more coconut oil as the eggplant soaks up the oil.
  5. Drop in tamari or soy sauce for an extra flavor edge.
  6. Turn the pieces over with a spatula so the eggplant cooks evenly.
  7. Serve in a bowl-top with a dash of sea salt and shelled hempseed.


Made With Nutiva

Organic Shelled Hempseed
Organic Shelled Hempseed

The world’s most nutritious seed, hemp is rich in protein, with the perfect ratio of omega fats, and a delicious nutty flavor

Shop Now
Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

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