• 1/2 medium brown onion
  • 1 small corguette
  • 1/2 small eggplant
  • 1 egg whisked
  • 20g Parmesan cheese
  • Salt and pepper to season
  • 10g butter + 1/2 Tbsp coconut oil for frying


  1. Grate the corguette and eggplant, squeeze out the liquid and place drained vegetables into a bowl (discard liquid)
  2. Dice the onions and add to the bowl
  3. Add the egg, Parmesan and a pinch of salt and pepper to bowl, combine
  4. Leave batter to rest for 5 minutes
  5. Heat butter and coconut oil in frying pan at medium to low heat
  6. Scoop ΒΌ of the batter onto the frying pan and cook till slightly browned, flip and do the same
  7. Repeat step 6 till batter is finished, enjoy!


You may need to add more butter and coconut oil to the pan before adding more batter