Grilled eggplant muffins

ORIGINAL POST:http://greedygirlcooks.blogspot.com/2016/04/grilled-eggplant-muffins.html

Ingredients

2 ¼ cup flour

3 teaspoon baking powder

1 teaspoon baking soda

1½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

1 teaspoon smoked paprika

1 tablespoon onion powder

2 eggs

15 oz ricotta cheese

¾ cup buttermilk

2 ½ tablespoon coconut oil

1 tablespoon honey

2 cloves shredded garlic

1 large onion

2 large eggplants

¼ teaspoon salt (to season eggplant and onion)

2 tablespoon coconut oil (to season eggplant and onion)

¼ cup chopped parsley

Sauce

1 clove garlic

1 tablespoon chopped parsley

¼ teaspoon salt

2 tablespoon honey

2 tablespoon coconut oil

Instructions

• Preheat oven to 375 degrees
• Slice the onion and eggplant into large slices, season with salt and oil and grill on both sides until charred
• When grilled cool slightly before slicing in to bite sized pieces (or puree the eggplant)
• In a bowl, mix together the wet ingredients, the ricotta, buttermilk, eggs, coconut oil, honey, salt and garlic
• Chop the parsley into fine bits
• In a separate bowl combine the dry ingredients, flour, baking powder, baking soda, salt, black pepper, cayenne pepper, onion powder, paprika
• Make a well in the center of the dried ingredients
• Add the wet ingredients to the center and fold in, add the eggplant onions and parsley and continue to fold just until it’s all incorporated
• Place in cupcake liners or greased pan and bake until a tester come out clean
• While they bake mix the glaze ingredients and set aside.
• I think these are best served warm with the warm sauce.