Garlic Eggplant Recipe | Nutritional Therapy for IBD

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Recipes

Garlic Eggplant

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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.

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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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

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Disease state

Recipe PDF

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.