Aubergine Lebanon (Lebanese Eggplant)

Submitted by Cluich

"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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 medium eggplant, peeled and diced
• 2 garlic cloves, minced
• 1⁄4 cup olive oil
• 1 (14 ounce) can diced tomatoes, drained
• 1⁄2 teaspoon brown sugar
• 1⁄8 teaspoon black pepper
• 1⁄2 cup onion, finely chopped
• 1⁄2 cup mixed mushrooms, sliced
• 1 tablespoon flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried basil

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.

Reviews

[Chef Jennys]

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.