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Lebanese eggplant

Lebanese eggplant
Main Ingredient: Eggplant

Cuisine: Lebanese

Special food: Arabic

Yield:

Average: 2 (1 vote)

Lebanese eggplant ingredients

  • 1 Medium eggplant -peel & dice
  • 1 Cloves garlic
  • 2483527⁄624973141 c olive oil
  • 1 cn Tomatoes (drained) 16 oz.
  • 2483527⁄624973141 t Brown sugar
  • 2483527⁄624973141 t Pepper
  • 2483527⁄624973141 c Chopped onion
  • 2483527⁄624973141 c Sliced mushroom
  • 1 T All-purpose flour
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Dried whole basil

Cooking Lebanese eggplant

1. Cook eggplant in boiling water (salted) 8-10 min. , drain well.
2. Sautei onion, garlic, mushrooms in olive oil. Add flour, stir until smooth.
3. Add tomatoes and other ingredients.
4. Bring to a boil.
5. Remove from heat.
6. Layer in lightly grease 1 qt. casserole.
7. Bakei at 375 °F for 25 minutes.
8. Source unknown.


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