Lebanese Eggplant (version III)

(1 vote)

1 eggplant, peeled, diced
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, sliced
1/2 cup mushrooms, sliced
1 tablespoon all purpose flour
1 can (16 ounces) tomatoes (drained)
1/2 teaspoon brown sugar
a pinch of pepper
1 teaspoon red chili flakes
salt
1/2 cup feta cheese, crumbled
2 tablespoons basil, chopped

Cook eggplant in boiling water (salted) 8-10 min., drain well. Slice into 1/2 inch thick vertical slices. Sauté onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes, sugar, pepper, chilies and salt. Bring to a boil. Remove from heat. Layer eggplant, mushroom mixture and cheese in lightly grease 1 quart casserole. Sprinkle basil. Bake at 375 degree for 25 minutes.



Click Here to Comment on This Recipe




Alternate Versions of This Recipe:



Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.