Aubergine Lebanon (Lebanese Eggplant)

Recipe by Cluich
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
  • 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.
  • Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.
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