I think the most difficult part was shredding the eggplant. I wonder if zucchini would work as well?

I also found some coconut flour at the store yesterday (was in Madison, so more places to explore for these ingredients). So, I should be able to do more experimenting, myself.

The (Paleo) video where I obtained the recipe, i recall her saying that she tried it with Zuchinni as well. But she did not comment on the taste or how it came out. So might be worth trying.

Or maybe just peel the eggplant before shredding! Part of the problem in shredding it was that the skin was quite tough and resistant to shredding (and eggplant seems like such as sensitve vegetable, lol). Peeling it would also solve the other problem of the "black flecks" that my son noticed while the crust was baking.

Hi CC

I cut off all the skin. Next time if I make it I am going to use the machine to grate. Kids are funny arent they!!! My husband said he used to be like that when he was little. If it looked strange he wouldnt eat it!

At tip, the brightly colored skin is a great source of polyphenols.

LOL-Margaret! Kids are quite funny! I was sharing my recipe with some co-workers today, and when I mentioned the shredded eggplant in the recipe, I got a lot of weird looks!

I DID use a machine to shred (I started out by hand and quickly came to the conclusion that I was NOT going to suffer through that!). Even with the machine, the skin was quite tough, and I did have to pull out a few chunks of skin that made it through without shredding adequately.