Aubergine Lebanon (Lebanese Eggplant)

Total Time
50mins
Prep
10 mins
Cook
40 mins

This is an interesting twist on eggplant. It makes a great side for lamb, or it can be served over rice as the centerpiece to a meal.

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Ingredients

Nutrition

Directions

  1. Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
  2. Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
  3. Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.
Most Helpful

4 5

One of my favourite night vegetables is aubergine so I added extra and left the flour out so that I didnt need to bake it. I served it as a side dish. A very versatile dish that could be served cold, room temperature or chilled.