23 Oct Barbecue Eggplant and Mushrooms
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 large eggplant
- 2 Tbsp extra virgin olive oil
- 1/4 tsp Celtic sea salt
- 8 oz. baby portabella mushrooms
- 1/2 cup barbecue sauce (Fody sells a low FODMAP option)
Ingredients
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Instructions
- Cut the eggplant into ½ inch cubes. Place them in a large sauté pan with high sides.
- Add the oil and salt to the pan. Stir.
- Heat over medium heat for 8 – 10 minutes, stirring every 2 – 3 minutes.
- Meanwhile, chop the mushrooms into ½ inch cubes.
- Add the mushrooms to the pan. The eggplant should be almost done.
- Stir. Cook for 3 – 4 minutes, stirring every 1 – 2 minutes.
- Stir the barbecue sauce into the vegetables.
- Turn the heat down to medium low. Cook for 1 – 2 minutes.
Recipe Notes
Serving Suggestions:
- Serve in pumpkin tortillas
- Serve with sweet potato biscuits (ETP recipe)
- Serve with corn bread