Don't miss another issue…      Subscribe

Lebanese Eggplant

 

25

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

50

min

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

Ingredients

1 medium eggplant
peeled, diced
*
1 clove garlic
¼ cup olive oil
16 ounces tomatoes, canned
drained
½ teaspoon brown sugar
teaspoon black pepper
*
½ cup onions
chopped
½ cup mushrooms
sliced
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon 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

Add review

 

 

Comments

Nutrition Facts

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

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed