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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