Serves 2 Ingredients 1 Large Eggplant, washed and dried 1 Small pack coconut yogurt ( I use Abbot Kinney's) Handfull Pomegranate Seeds Handfull Chives, washed, drained and chopped 1/2 Tsp coconut oil How to 1. Slice the eggplant lengthwise in two and cut a crisscross pattern. 2. Spread on the pattern side the coconut oil and put them in oven for about 30 minutes. 3. After 30 minutes put the eggplant on two plates and pour the coconut yogurt over de eggplants and top it with pomegranate seeds and chives. Super fresh Meal! Bon appétit!