Ingredients for Aubergine Lebanon Lebanese Eggplant
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How to Make Aubergine Lebanon Lebanese Eggplant
- Cube 1 large (about 1 lb) eggplant into 1-inch pieces. Boil in salted water for 10 minutes until slightly tender.
- Drain the eggplant thoroughly and set aside.
- Saute 1 medium onion (chopped), 2 cloves garlic (minced), and 8 oz mushrooms (sliced) in 2 tablespoons olive oil until softened (about 5 minutes).
- Stir in 2 tablespoons all-purpose flour until smooth.
- 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.
- Reduce heat and simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Gently fold in the cooked eggplant.
- Pour the mixture into a lightly greased 8x8 inch casserole dish.
- Bake at 375°F (190°C) for 25 minutes, or until heated through and bubbly.
- Serve hot. Garnish with extra fresh parsley and a squeeze of lemon juice (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
33g
Fat
9g
Carbs
6g
