Eggplant Bake Recipe
by: Shakedown HQ

Eggplant Bake- Official Fat Flush Smoothie Shakedown Recipe 

Eggplant Bake
Recipe Type: Entree
Serves: 4
  • 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 the oven to 400°F.
  2. Roast the eggplants (whole) on a nonstick baking sheet until brown on the outside and soft on the inside (test with a fork); about 30 minutes.
  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 the mashed eggplant, turmeric and cumin and saute for 2 minutes.
  6. Add the tomatoes and cook for 5 minutes.
  7. Add the parsley and stir.

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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