2 minutes
Cook Time
6 minutes
4 to 6
Cooking Level


  • Pure Flavor® eggplant, slicked thick, about an inch or so
  • Coconut oil
  • Pinch of salt
  • Pure Flavor® tomatoes-on-the-vine
  • Almond cream cheese
  • Sprouted watermelon seeds
  • Watercress
  • Flax oil


Step 1

Lather sliced eggplant with coconut oil and add to a hot grill skillet over medium heat.

Step 2

Cook for 2-3 minutes on each side.

Step 3

Set aside on a baking sheet, and top with almond cream cheese, sliced tomato, watermelon seeds, garnish with watercress, and drizzle with flax oil for added omega 3 fatty acids.

Recipe by Grace McGuire of Nourish With Whole Food