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Lebanese Eggplant

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Submitted by mutedgirl

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

1 1
MEDIUM MEDIUM EGGPLANT
peeled, diced *
1 1
CLOVE CLOVE GARLIC
¼ 59
CUP ML OLIVE OIL
16 462.4
OUNCES ML/G TOMATOES, CANNED
drained
½ 2.5
TEASPOON ML BROWN SUGAR
0.6
TEASPOON ML BLACK PEPPER
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML MUSHROOMS
sliced
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 159 78% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 468mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 22%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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