Ingredient
2 zucchini
1 eggplant round
cherry tomatoes
coconut flour
spices
1 onion
coconut oil
For the nest: cut the zucchini into thin strips or cut spaghetti with a special machine.
Spadellarle in a fried coconut oil and onions until they are soft.
Add salt and pepper, add 1 tablespoon of coconut flour to firm
and flavoring the mixture and leave on the heat for a few minutes.
Place in center of plate and garnish with the cherry tomatoes
previously blanched and salted
For the eggplant: Cut the eggplant into 1 cm thick discs and grilling pan on both sides for about 5 minutes. Season with a reduction of lemon, salt, pepper, basil, olive oil, garlic
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