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.

Eggplant & Mushroom Tepsi

Name: Eggplant & Mushroom Tepsi
Cook time: 60 min
Yield: 6 servings
Ingredients: Eggplant; Portobello Mushroom; Russet Potato; Red Onion; Crushed Tomatoes; Lemon Juice; Extra-Virgin Olive Oil; Vegetable Broth; Cumin; Turmeric Powder; Dried Lime; Himalayan Pink Salt; Black Pepper; Garlic Clove

Recipe by Isra Al-Salem

Ingredients

Time

Serves

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.

Vegetarian

Gluten-Free

Side

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

Garlic Clove

mashed or grated

Instructions

Preheat the oven to 475 F.

In a large pyrex or casserole dish, layer slices of onions, potatoes, mushrooms, eggplants, and tomatoes; in that order.

In a bowl, mix crushed tomatoes, broth, garlic, lemon juice, olive oil and seasoning (cumin, dried lime, turmeric, salt and pepper) into a sauce.

Evenly pour the sauce over the baking dish.

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.

Garnish with basil or any fresh herbs, salt and pepper to taste.

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.

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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Sides

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Eggplant & Mushroom Tepsi