Popular Conditions & Diets
Ingredients
14
Time
1h
Serves
6
Recipe by Isra Al-Salem
Ingredients
14
Time
1h
Serves
6
1 large
Eggplant
thinly sliced
2 large
Portobello Mushroom
thinly sliced rounds
1 large
Russet Potato
thinly sliced circles
1 large
Red Onion
thinly sliced into rings
1 cup
Crushed Tomatoes
Vegetarian
Gluten-Free
Side
1/4 cup
Lemon Juice
freshly squeezed
1/2 cup
Extra-Virgin Olive Oil
1/2 cup
Vegetable Broth
1/4 tsp
Cumin
1/4 tsp
Turmeric Powder
1/4 tsp
Dried Lime
1 tsp
Himalayan Pink Salt
adjust to taste
1/2 tsp
Black Pepper
adjust to taste
1
Garlic Clove
mashed or grated
1
Preheat the oven to 475 F.
2
In a large pyrex or casserole dish, layer slices of onions, potatoes, mushrooms, eggplants, and tomatoes; in that order.
3
In a bowl, mix crushed tomatoes, broth, garlic, lemon juice, olive oil and seasoning (cumin, dried lime, turmeric, salt and pepper) into a sauce.
4
Evenly pour the sauce over the baking dish.
5
Place the baking dish into the oven and let it bake for 45 minutes. For a thicker sauce, bake in the oven upto an additional 15 minutes longer.
6
Garnish with basil or any fresh herbs, salt and pepper to taste.
7
Serve with your choice of rice, spaghetti squash, quinoa, pearl couscous, or a flat bread of your choice and a side salad. Pairs deliciously well with labneh or greek style yogurt.
8
Meat Based Substitutions: replace mushrooms with ground beef (meatballs or small kabobs, wrapped in eggplant) or cubed size pieces of chicken breast. Note: for this option, cook for an additional 30 mins at 450 F. Plant Based Protein Substitutions: 1 cup of chickpeas or any beans/legumes of your choice (pre-soaked and cooked) or 1 cup/block of partially cooked tempeh.
Isra Al-Salem is a Toronto-based clinical holistic nutritionist, recipe developer, and international wellness expert. She has been a consultant in the health and wellness industry for the past 6 years. She has worked with wellness start-ups, restaurants, and culinary businesses to develop recipes and menus that are appetising and nutritious for various health conditions and a range of diverse palates. She is also a food photographer, stylist, and yoga, meditation and Barre instructor.
