Eats Treats and Parsnips | Barbecue Eggplant and Mushrooms
Heat over medium heat for 8 – 10 minutes, stirring every 2 – 3 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))
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