Broiled Eggplant
A flavorful broiled eggplant dish, paired with roasted vegetables and a yogurt-garlic sauce. Ideal for a nutritious side or light meal (Image is AI generated- end result may look different)
Prep:
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Cook:
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Ingredients
1 medium eggplant
1 bell pepper
1 onion
1 tomato
olive oil
salt
1-2 cucumbers
1-2 cloves minced garlic
dollop of compliant yogurt
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1 medium eggplant
1 bell pepper
1 onion
1 tomato
olive oil
salt
1-2 cucumbers
1-2 cloves minced garlic
dollop of compliant yogurt
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Cut the end off of the medium eggplant.
- Quarter it by cutting it in half lengthwise, and then doing the same to each half.
- Cut the quarters into ⅓ inch slices.
- Coat them well in olive oil, salt lightly, and arrange on a cookie sheet or pan.
- Place eggplant into the broiler, pretty close to the flame, and brown pieces on both sides.
- Put them on a plate and set them aside.
- Cut a bell pepper, an onion, and a tomato into shish-kebab sized chunks.
- Toss them into the oil in the eggplant pan and coat them lightly and broil them until they look like kebab veggies.
- Put them aside.
- Thinly slice a cucumber or two, and put them in a bowl with a dollop of homemade yogurt and a clove or two of minced garlic.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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