• The eggplant will need to be baked in advance, so do this in advance or the night before.
• Put the eggplant (whole) in a baking dish and bake for at 200°C or 400°F for 1 hour. Its ready when the skin is puffy and the inside soft. Remove the stalk and keep any liquid which has escaped and cool completely.

Cake

• If you need to make your almond meal add raw almonds to mixer bowl, mill for 15 sec/speed 9. Set aside.
• Preheat oven to 150°C or 300°F fan forced and grease/line a standard cake tin.
• Place the eggplant (skin, flesh and liquid) and all of the remaining ingredients, except the almond meal, in to the mixer bowl. Blend for 1 min/speed 6/MC on or until smooth.
• Scrape bowl down and add in almond meal, mix for 15 sec/speed 5/MC on.
• Pour mixture into prepared cake tin and bake for about 1 hour. Check the cake periodically, as grain free cooking time can alter dramatically depending on your oven.
• Its ready when a tooth pick comes out clean.
• Cool completely before trying to remove cake from tin. Store in the fridge in an airtight container.