2 small purple eggplants cut lengthwise into 1/4″ slices
2 tablespoons coconut oil
1 leek sliced into thin rounds (or spring onions)
1 cup figs cut into quarters
1/2 cup shredded Daiya smoked gouda cheese (or your favorite)
1/4 cup fresh basil leaves finely chopped
2 teaspoons sea salt
2 teaspoons black pepper
1/2 cup pomegranate arils
Preheat grill or grill pan to medium heat Brush eggplant with coconut oil and sprinkle on sea salt & black pepper. Place on grill and allow to cook until eggplant is slightly softened (about 8 minutes)
Next, top with remaining ingredients (except for pomegranate arils), splitting ingredients between steaks
Allow to cooking until cheese has slightly melted
Remove from grill, garnish with pomegranate