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| Home -> [Arabic, Eggplant, Lebanese, Middle Eastern, Vegetables] -> [Lebanese eggplant Recipe] |
Lebanese eggplant
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Arabic, Eggplant, Lebanese, Middle Eastern, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| | Medium eggplant -peel & dice | | 1
| | Clove of garlic | | 1/4
| cup | Olive oil | | 1
| can | Tomatoes (drained) 16 oz. | | 1/2
| tsp | Brown sugar | | 1/8
| tsp | Pepper | | 1/2
| cup | Shopped onion | | 1/2
| cup | Sliced mushroom | | 1
| tbsp | All purpose flour | | 1/2
| tsp | Salt | | 1/4
| tsp | Dried whole basil |
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Procedures:
| 1 | Cook eggplant in boiling water (salted) 8-10 min., drain well. | | 2 | Saute onion, garlic, mushrooms in olive oil. | | 3 | Add flour, stir until smooth. | | 4 | Add tomatoes and other ingredients. | | 5 | Bring to a boil. | | 6 | Remove from heat. | | 7 | Layer in lightly grease 1 qt. casserole. | | 8 | Bake at 375 °F for 25 minutes. | | 9 | Source unknown |
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