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Michele the Trainer’s Organic Heirloom Tomato Eggplant Bake
Michele the Trainer’s Organic Heirloom Tomato Eggplant Bake
This is REAL & True fast food…I’m always working and yes, this is really What Michele Eats!
1 Vitamix full of Organic Heirloom Tomatoes (to blend) +4-5 small Organic Heirloom Tomatoes (to slice)
1 Organic Poblano Chili
1 bunch Organic Oregano
Preheat oven to 350
2-3 big Organic Eggplants
Organic Balsamic Vinegar (I used Bariani brand)
Celtic Sea Salt
Organic Ground Black Pepper
With 13×9” Pyrex baking pan
Sprinkle Celtic Sea Salt on bottom of Pyrex
Layer 1 Slice the eggplant into rounds and line the bottom with a sheet of eggplant
Layer 2 Then slice the other 4-5 small Organic Heirloom Tomatoes and layer on top of the layer of eggplant
Layer 3 Then layer another layer of eggplant
Blend this until liquid:
1 Vitamix full of Organic Heirloom Tomatoes
1 Organic Poblano Chili (remove seeds and stem)
1 bunch Organic Oregano
Pour the sauce over all the eggplants and tomatoes
Then drizzle balsamic over the top layer of eggplants
Then salt and pepper the top layer as well
Bake covered w/aluminum foil at 350 for 45 minutes
Serve in a bowl…you will wish you had been able to fit more eggplant!
Once the eggplant was devoured (almost instantly), I used the rest of the sauce to reheat potatoes in…yum!
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