Aubergine Lebanon (Lebanese Eggplant)

Name: Aubergine Lebanon (Lebanese Eggplant)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 medium eggplant; 2 garlic cloves; 0.25 cup olive oil; 1 can diced tomatoes (14 ounce); 0.5 tsp brown sugar; 0.125 tsp black pepper; 0.5 cup onion; 0.5 cup mixed mushrooms; 1 tbsp flour; 0.5 tsp salt; 0.25 tsp dried basil

Oven-baked aubergine, tomatoes and mixed mushrooms.

50 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: easy

1
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.
10 min
2
Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.
25 min