Eggplant & Mushroom Tepsi
Eggplant & Mushroom Tepsi
Recipe by Isra Al-Salem
Ingredients
14
Time
1h
Serves
6
This dish contains immune supportive ingredients. Mushrooms are immune modulating, while turmeric combats inflammation, and onions and garlic are antimicrobial. It includes tomatoes, which are high in the antioxidant lycopene and B vitamin - folate, both support heart health. The additional beans are a great source of fiber and plant based protein that aids in blood sugar management. This meal is light, but satiating.
Side
Vegetarian
Gluten-Free
Ingredients
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
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
Instructions
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.
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More Recipes by Isra Al-Salem
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.
