STREAMING NOW: Tia Mowry At Home

Aubergine Lebanon (Lebanese Eggplant)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is an interesting twist on eggplant. It makes a great side for lamb, or it can be served over rice as the centerpiece to a meal.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
  2. Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
  3. Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: