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    Eggplant Bake


    Source of Recipe


    the Fat Flush Cookbook

    List of Ingredients




    2 medium eggplants
    2 medium onions, chopped
    8 cloves garlic, minced
    4 tablespoons no salt added chicken broth
    1 teaspoon ground turmeric
    1 teaspoon ground cumin
    4 Roma tomatoes, chopped
    2 tablespoons fresh cilantro or parsley, chopped
    4 eggs, beaten
    (can use all whites, or egg beaters)

    Recipe



    Preheat oven to 400�F. In oven, roast eggplant whole on nonstick baking sheet until brown on the outside and soft on the inside, testing with a fork, for about 30 minutes or unitl done. Cool, peel, and mash the pulp. In a large, nonstick skillet or wok, saute the onions and garlic in the broth until soft, about 20 minutes. Stir in mashed eggplant, add turmeric and cumin, and saute for another 2 minutes. Add tomatoes and cook for 5 minutes. Add the cilantro or parsley and the eggs, stirring until cooked through and eggs are set. Serve piping hot. Serves 2. (for meal allowing for protein and veggies)

 

 

 


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