Eggplant Bake
Recipe type: Side Dish
 
Ingredients
  • 4 medium eggplants
  • 4 medium onions, chopped
  • 6 garlic cloves, minced
  • 8 tablespoons no-salt-added chicken broth
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 8 Roma tomatoes, chopped
  • 4 tablespoons fresh parsley, chopped
Instructions
  1. Preheat oven to 400°F.
  2. In oven, roast eggplants whole on a nonstick baking sheet until brown on the outside and soft on the inside (test with a fork) for about 30 minutes or until done.
  3. Cool, peel, and mash the pulp.
  4. In a large, nonstick skillet or wok, saute the onions and garlic in the broth, for about 20 minutes, until soft.
  5. Stir in mashed eggplant, add turmeric and cumin, and saute for 2 minutes.
  6. Add tomatoes and cook for 5 minutes.
  7. Add parsley and stir until the dish is cooked through.
Recipe by Fat Flush at https://fatflush.com/eggplant-bake/