Barbecue Eggplant and Mushrooms
Course
Main Dish
Diet
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Nut Free
,
Rice Free
,
Soy Free
,
Vegan
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Servings
Prep Time
4
10
minutes
Cook Time
15
minutes
Servings
Prep Time
4
10
minutes
Cook Time
15
minutes
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)
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