Aubergine Lebanon Lebanese Eggplant Recipe

Ingredients for Aubergine Lebanon Lebanese Eggplant

• 1 large eggplant (about 1 lb), cubed
• Garlic Cloves
• 2 tablespoons olive oil
• Diced Tomatoes
• Brown Sugar
• Black Pepper
• 1 medium onion, chopped
• Mixed Mushrooms
• 2 tablespoons all-purpose flour
• Salt
• Dried Basil

How to Make Aubergine Lebanon Lebanese Eggplant

1. Cube 1 large (about 1 lb) eggplant into 1-inch pieces. Boil in salted water for 10 minutes until slightly tender.
2. Drain the eggplant thoroughly and set aside.
3. Saute 1 medium onion (chopped), 2 cloves garlic (minced), and 8 oz mushrooms (sliced) in 2 tablespoons olive oil until softened (about 5 minutes).
4. Stir in 2 tablespoons all-purpose flour until smooth.
5. Add 1 (14.5 ounce) can diced tomatoes, undrained, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cinnamon, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, salt and pepper to taste. Bring to a boil.
6. Reduce heat and simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Gently fold in the cooked eggplant.
8. Pour the mixture into a lightly greased 8x8 inch casserole dish.
9. Bake at 375°F (190°C) for 25 minutes, or until heated through and bubbly.
10. Serve hot. Garnish with extra fresh parsley and a squeeze of lemon juice (optional).