Eggplant Bake
by: ffadmin

Serves 4

Eggplant Bake
Recipe type: Side Dish
  • 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
  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.

Make your own no-salt-added Chicken Broth using our recipe!

*Note: Remember to include ingredients when calculating daily intake allowances.

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