Lebanese Eggplant

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Servings: 4 Difficulty: Intermediate
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Middle-Eastern-style morning-perfect breakfast that brings home-style flavor to your table
Lebanese Eggplant recipe image
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Lebanese Eggplant

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 194.3

Description

This Middle-Eastern breakfast features Eggplant -peel & dice, Of garlic, Olive oil, Tomatoes (drained) 16 oz., Brown sugar. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  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.
  8. casserole.
  9. Bake at 375 degree for 25 minutes.
  10. Source Unknown

Nutrition Facts

Servings 4

Amount Per Serving
Calories 194.3kcal
% Daily Value *
Total Fat 15.4g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 2446.8mg102%
Total Carbohydrate 13.3g5%
Dietary Fiber 3.1g13%
Sugars 6.1g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, basil, boiling, breakfast, brown, dice, drained, dried, eggplant, flour, garlic, lebanese, middle-eastern, mushroom, oil, olive, onion, peel, pepper, purpose
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