Garlic Eggplant
Prep:
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Cook:
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Ingredients
1 medium onion, coarsely chopped
8 ounces mushrooms, quartered
6 Japanese eggplants, cut in cubes (or 1 large regular eggplant which is salted and drained)
¾ head* garlic, crushed or chopped fine
1 cup water
1 TBSP dried basil (or ¼ cup fresh chopped)
salt to taste.
pepper to taste.
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1 medium onion, coarsely chopped
227 grams mushrooms, quartered
6 Japanese eggplants, cut in cubes (or 1 large regular eggplant which is salted and drained)
¾ head* garlic, crushed or chopped fine
237 ml water
1 TBSP (15 ml) dried basil (or 20 grams fresh chopped)
salt to taste
pepper to taste
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Meal Type
School lunch
Brunch
Salad
Soup
Appetizers
Beverages
Condiments, Sauces & Dips
Desserts
Snacks
Breads
Sides
Dinner
Lunch
Breakfast
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- In a large heavy bottomed pan (or Dutch oven), sauté (in water or veggie stock) onions over medium heat until soft and sweet.
- Add mushrooms, eggplant, garlic, and water.
- Keep on medium-high heat, stirring occasionally until the water is boiling (about 2 min).
- Turn down heat to a simmer and cover about ½ hour or until eggplant is done and very soft (regular eggplant may take a bit longer).
- Add basil, salt, and pepper to taste.
- Reheat when ready to serve.
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Nutritional Info
Storage
Notes
*That's HEAD not clove. Yes, you can use a lot of garlic if you really want to.
Used with permission from
SCD Recipe
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