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 400ºF. 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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