Aubergine Lebanon

Aubergine Lebanon

From   Firangi Tadka

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Main Course

Type: Lebanese

Key Ingredients:

A baked aubergine dish made the Lebanese way


  • Large aubergine (bharta baingan), peeled and cut into cubes 1
  • Oil 4 tbsps + to grease
  • Garlic cloves, finely chopped 2
  • Onion, finely chopped 1 cup
  • Brown sugar 1 tsp
  • Salt ½ tsp
  • Dried basil ½ tsp
  • Tomatoes, seeded and cut into square pieces 1 cup
  • Refined flour (maida) 1 tbsp
  • Breadcrumbs 2 tbsps
  • Processed cheese, grated 2 tbsps


  • Preheat the oven to 180º C. Grease a baking dish with some oil.
  • Heat oil in a deep non-stick pan, add garlic and onions and saute for 2-3 minutes or till soft.
  • Add aubergine, brown sugar, salt and basil, mix and saute for 2 minutes.
  • Add tomatoes and cook till they turn soft and pulpy.
  • Add refined flour and mix well to avoid lumps. Cook for 2 minutes more.
  • Transfer into the greased baking dish and spread evenly. Sprinkle breadcrumbs and cheese on top. Keep the dish in the preheated oven and bake for 20 minutes.
  • Spoon onto individual serving plates and serve hot.