1 medium aubergine (eggplant)
1/2 cup parmesan cheese
1/2 cup almond flour
salt and pepper to taste
Peel and grate the aubergine. Mix all the ingredients together. Cover a baking sheet with parchment paper. Grease the paper and pour the mixture in the center. Using your hands gently spread the mixture evenly until it is about 1/8 of an inch thick.
Bake for 35 minutes 170C/ 350F
Flip over and bake for another 5-15 minutes – keep an eye on this last part as you may not need much time to bake it through.
Add your favourite toppings!
If you want a dairy free alternative use flax seed meal rather than parmesan cheese.
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