Lightening Bolt Eggplant
by: ffadmin

Makes 4 servings

Lightening Bolt Eggplant
Recipe type: Side Dish
  • 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
  1. Preheat oven to 425° F.
  2. Lightly coat a baking sheet with olive oil spray.
  3. Arrange eggplant cubes on baking sheet.
  4. Roast eggplant for about 15 minutes or until softened and browned, turning occasionally to prevent sticking. (Sprinkle with a little broth if needed.)
  5. Add eggplant and remaining ingredients to a 2-quart pot.
  6. Bring to a boil; let simmer, uncovered, for 5 minutes or until peppers and green onions are softened.

Make your own Fat Flush Curry Seasoning mix and no-salt-added Chicken Broth using our recipes!

Submitted by: Sarah M. (lindentree), Forum Member (3-16-06)

Sarah’s Notes: Zucchini and yellow squash also go nicely in this recipe! The texture is somewhere between a soup and a stew, and it makes a great side dish with sliced steak or shrimp. For a smokier taste, eggplant can also be sliced and cooked on the grill. I needed something that was FREE and UNLIMITED but would FEEL like another meal, if you know what I mean! This one hits the spot.

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

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