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Layered Vegetable Bake

Layered Vegetable Bake
Prep Time
20 Minutes
Cook Time
45 Minutes

2 tbsp. Banaban Virgin Coconut Oil

1 zucchini, sliced thinly lengthways

1 medium eggplant, sliced thinly lengthways

1 medium sweet potato, sliced thinly lengthways

5 large tomatoes, diced

1 cup water

½ cup fresh basil leaves

1 clove garlic, minced

Pinch of Banaban Organic Coconut Sugar

Celtic salt and pepper, to taste

Cheese of choice (optional)


  1. Pre heat oven to 180 degrees.
  2. Line a kitchen dish with baking paper.
  3. Sprinkle the zucchini and eggplant with salt and leave for 15 minutes, this will soften them.
  4. Heat Coconut Oil in a non-stick pan and cook the sliced vegetables in small batches for about 3 mins on each side.
  5. Set aside and drain on paper towel.
  6. In a blender or food processor, puree the tomatoes, water, basil, garlic, sugar, salt and pepper.
  7. Spoon a small amount of sauce onto the dish and lay6er the eggplant, sweet potato, zucchini over the top.
  8. Cover with sauce and repeat until all the veggies are used up.
  9. Top with cheese of your choice and bake for 30-45 minutes or until the cheese is melted and the veggies are soft!