| Servings |
people
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Ingredients
- 2 cups eggplant peeled and diced, 1 inch pieces
- 1 tsp salt
- 1 tsp grapeseed oil
- 1 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp cumin
- 1/8 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 2 Tbsp water
- 1 tsp lemon juice
- 1 tsp parsley, fresh chopped
Ingredients
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Instructions
- In non-stick pan, saute eggplant with grapeseed oil for 5 minutes on medium heat.
- Add spices, water, and lemon juice. Cover and cook for 10 minutes on medium-low heat or until soft.
- Mash and continue to cook until it thickens like a jam – approximately 5 minutes.
- Serve warm or cold, on meats or tofu or on slices of cucumber or zucchini.
Recipe Notes
If you are following an Ideal Protein protocol: One serving (1/4) of this recipe counts as 1/2 cup of occasional vegetables.