PALEO EGG PLANT AND ZUCCHINI BAKE - meat, vegetarian and vegan version


For years I have been promising myself to create a food blog for my Paleo recipes, yet I've put it off for so long due to my journalism work that it's always been on the back burner for me.

Recently I realised that a blog is about me and the things that I am about, as well as a place to be professional. This helped me decide to combine my food blog with my professional blog and and under subheadings I will share it all.

I'm not a die hard Paleo bunny because I still love my cheese and cheat because everyone should just a tiny bit if you don't have allergies, but eating like this has changed my life and inspired my own Paleo group which I created about three years ago which now has approximately 3000 members. Please join if you want to be a part of the journey of Paleo.

Here's to the first recipe which is one of my favourites, inspired by my home grown organic vegetables. Egg Plants and Zucchinis are my specialty. Hope you all enjoy.


-Large zucchini sliced into circles

-Large egg plant sliced into circles

-1 cup of chopped Christmas ham (for Paleo meat eaters only)

-1 can of coconut cream

-2 crushed garlic cloves

-1 cup of grated tasty cheese (vegans leave out)

-1/2 cup of chopped blue vein cheese (vegans leave out)

-Salt and pepper

-(For vegans) 1 cup of savory yeast flakes for the cheese substitute


*Chop the veges into circles and put aside

*in a bowl put the coconut cream, crushed garlic and salt and pepper, and chopped blue vein cheese in and mix all together to blend it all for the cream sauce (vegans, leave the blue vein cheese out)

*for Paleo meat eaters, add the chopped ham into the sauce and stir together.

*grab a round cake tin and spread some white sauce in the bottom and then add a layer of zucchinis followed by more white sauce and a light layer of grated cheese. (Vegans add a layer of savory yeast flakes and do it every time the recipe asks for grated cheese.

*Repeat this process with a layer of egg plants and continue to do a layer of zucchini and egg plant until you fill the cake tin.

*on top of the layers sprinkle a good amount of the grated cheese or savory least flakes for vegans.

*bake in oven for about 40 mins on 175 degrees Celsius or 350 degrees Fahrenheit

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#paleo #paleorecipes #eggplant #zucchini #aubergine #21DSD #healthycooking #glutenfree