Lebanese Aubergine Bake
A succulent earthy aubergine and tomato dish
which lends well to a bowl of steamed rice and a spicy chili sambal -f or the perfect healthy dinner. Vary this dish by adding a fresh chopped red chili and a touch of allspice.
Preparation time: 15-20 minutes Quantity: Serves 4 Cooking time: 40 minutes
Ingredients
1 aubergine –peel and dice
seasoning
50ml olive oil
1 large onion –finely chopped
2 cloves garlic- crushed
6-8 medium button mushrooms -sliced
1 teaspoon plain flour
1 tin plum tomatoes –diced with juice
1/2 teaspoon light brown sugar
1 teaspoon fresh basil- chopped
season
30g/ 1 oz grated Parmesan
Method
- Steam or boil the aubergine till soft approximately 6-8 minutes
- Season and leave aside
- Meanwhile heat the oil, cook of the onions till soft with out color
- Add the garlic and cook for a few seconds
- Add the mushrooms and cook till soft, but without color
- Stir in the flour and stir till smooth
- Add the tomatoes, sugar and basil
- Simmer for a few minutes
- Season to taste
- Spoon half the mix in an ovenproof dish, top with the aubergines and cover with the rest of the sauce
- Sprinkle on the cheese
- Bake in a pre heated oven gas 6/200*c/400*f for 25-30 minutes –till bubbling and golden