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Lebanese Eggplant

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 medium eggplant
peeled, diced
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1 clove garlic
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¼ cup olive oil
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16 ounces tomatoes, canned
drained
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½ teaspoon brown sugar
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teaspoon black pepper
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½ cup onions
chopped
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½ cup mushrooms
sliced
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1 tablespoon all-purpose flour
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½ teaspoon salt
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¼ teaspoon basil
whole, dried
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Ingredients

Amount Measure Ingredient Features
1 medium eggplant
peeled, diced
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1 clove garlic
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59 ml olive oil
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462.4 ml/g tomatoes, canned
drained
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2.5 ml brown sugar
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0.6 ml black pepper
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118 ml onions
chopped
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118 ml mushrooms
sliced
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15 ml all-purpose flour
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2.5 ml salt
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1.3 ml basil
whole, dried
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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

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 15978% 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?
 

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