Eggplants, sliced 1/2cm thin
Sea salt, to taste
Black pepper, to taste
2 ears of corn
Coconut oil, melted
Purple cabbage, chopped
Fresh parsley, chopped
Preheat oven to 350F (175C).
Brush eggplant slices with olive oil and sprinkle sea salt and black pepper. Bake for 20 minutes, flipping halfway through.
Meanwhile, in a pan, grill corn until charred with a drizzle of coconut oil and grated garlic. Once cool shave off corn kernels with a knife.
Remove eggplant from oven and spread with tomato sauce. Add corn kernels and pop back into the oven for 10 minutes.
Top eggplant slices with purple cabbage, radish, and sprinkle with parsley.