Eggplant & Zucchini Bake

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Eggplant, Leek and Zucchini Bake
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High in protein, full of wonderful savory flavor, and very filling, this is a great recipe if you want to feed 3-4 people quickly and still maintain your DETOX or SLIM program. It can be thrown together in less than 15 minutes and bakes within the hour. This recipe feeds up to four adults with leftovers. A good-sized meal which means you can reheat for the next day’s lunch or again for dinner.

Serves 3-4


  • 3 x medium (or 4 small) Eggplant
  • 3 x medium (or 5 small) Zucchinis
  • 1 x Large Onion
  • 8 x cloves Garlic
  • 1 tsp Chilli powder, (or 6 fresh chopped chillies)
  • 3 large tomatoes (or 6-8 small or 2 x 400g can of chopped tomatoes)
  • 2 cups Plain yogurt
  • A handful of Fresh Basil
  • Dried or fresh thyme
  • Butter/Coconut oil

Grease a medium-sized roasting dish with butter and layer with sliced Zucchinis and Eggplant. Layer thinly sliced eggplant and Zucchini sideways. Blend the fresh basil (and chili if you like it) into the chopped tomatoes and pour over the entire dish allowing the mixture to run between the eggplant and zucchini slices. Finally, lightly whisk the plain yogurt and chopped thyme and pour it over the top. You can add 1-2 eggs, and a little cottage cheese to the yoghurt whip if you on the Herbal SLIM, BodiTune, or doing a 1-month gentle cleanse.

Bake for about I hour at 200°C or until everything is cooked through and topping is starting to go brown. (around 60 minutes)

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