Lightening Bolt Eggplant
- Olive oil spray
- 1 large eggplant, peeled and chopped into 1-inch chunks
- 1 quart no-salt-added chicken broth
- 1 cup chopped red pepper
- ½ cup chopped green onions
- ½ cup chopped fresh parsley
- Juice of ½ lime
- 1 tablespoon Fat Flush Curry Seasoning
- Preheat oven to 425° F.
- Lightly coat a baking sheet with olive oil spray.
- Arrange eggplant cubes on baking sheet.
- Roast eggplant for about 15 minutes or until softened and browned, turning occasionally to prevent sticking. (Sprinkle with a little broth if needed.)
- Add eggplant and remaining ingredients to a 2-quart pot.
- Bring to a boil; let simmer, uncovered, for 5 minutes or until peppers and green onions are softened.
Recipe by Fat Flush at https://fatflush.com/lightening-bold-eggplant/
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