Grilled eggplant with coconut milk

"Grilled eggplant with coconut milk" is a vegan dish delivering roughly 11.2g of protein for about 215.8 calories a serving — a solid plant-based option for life on Ozempic, Wegovy, Mounjaro or Zepbound.

Ingredients

• 6 Egg Plants
• 1 can Coconut Milk
• 1 Lemon Juice
• 1 tsp Salt
• Red Pepper Flakes
• 4 Onions

Method

1. 1.
2. 2Prepare the eggplants for grilling by pricking them all over with a fork.
3. 3This is so it won’t burst during the grilling process as the natural water in it heats up.
4. 42.
5. 5Grill the eggplants, turning them over frequently to ensure even cooking.
6. 6Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.
7. 73.
8. 8Soak the grilled eggplant in a bowl of water to cool it down.
9. 9Peel the skin off the eggplant.
10. 10Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).
11. 114.
12. 12In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.

Tips for GLP-1 appetites

• A reasonable everyday option — nothing here should be hard on a GLP-1 stomach.
• Plant protein digests more slowly than meat for some people — eat slowly and stop when satisfied.
• At 11.2g of protein a serving, pair it with a protein-forward side if you're short of your daily target.