Lebanese Eggplant
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
peeled, diced |
*
|
| 1 | clove |
garlic
|
|
| ¼ | cup |
olive oil
|
|
| 16 | ounces |
tomatoes, canned
drained |
|
| ½ | teaspoon |
brown sugar
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
basil
whole, dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
peeled, diced |
*
|
| 1 | clove |
garlic
|
|
| 59 | ml |
olive oil
|
|
| 462.4 | ml/g |
tomatoes, canned
drained |
|
| 2.5 | ml |
brown sugar
|
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
mushrooms
sliced |
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
basil
whole, dried |
*
|
Directions
Cook eggplant in boiling water (salted) 8 to 10 minutes, drain well.
Sauté onion, garlic, mushrooms in olive oil.
Add flour, stir until smooth.
Add tomatoes and other ingredients.
Bring to a boil.
Remove from heat.
Layer in lightly greased 1 quart casserole.
Bake at 375℉ (190℃) F for 25 minutes.
