MOUSAKKA - LEBANESE EGGPLANT
INGREDIENTS:
1 eggplant, diced
1-2 cloves garlic, minced
1/4 c olive oil
16 oz (approx 3) tomatoes
1/2 tsp sugar (brown preferred)
1/2 c mushrooms, sliced
1/2 c onion, diced
1-2 tbsp flour
Salt and Pepper to taste
Rice of choice to serve over
1/2 - 1 c spinach or kale - optional
- Pre-heat oven to 300*
- Skin and dice eggplant. Place in boiling water for 10 minutes until softened and take on light green color
- Saute onion, garlic, and mushrooms in olive oil
- Add flour in parts with some eggplant cooking water until smooth
- Add tomatoes, eggplant, and optional kale onion/garlic/mushroom mixture
- Bring to boil and then remove from heat
- Lightly pour into baking dish
- Cook in oven for 25-30 minutes until it gets darker and thicker
Ladle over rice and ENJOY!!!
1 eggplant, diced
1-2 cloves garlic, minced
1/4 c olive oil
16 oz (approx 3) tomatoes
1/2 tsp sugar (brown preferred)
1/2 c mushrooms, sliced
1/2 c onion, diced
1-2 tbsp flour
Salt and Pepper to taste
Rice of choice to serve over
1/2 - 1 c spinach or kale - optional
- Pre-heat oven to 300*
- Skin and dice eggplant. Place in boiling water for 10 minutes until softened and take on light green color
- Saute onion, garlic, and mushrooms in olive oil
- Add flour in parts with some eggplant cooking water until smooth
- Add tomatoes, eggplant, and optional kale onion/garlic/mushroom mixture
- Bring to boil and then remove from heat
- Lightly pour into baking dish
- Cook in oven for 25-30 minutes until it gets darker and thicker
Ladle over rice and ENJOY!!!