Recipe: Lebanese Lemon Bake

LEBANESE LEMON BAKE

1 1/3 cups dried garbanzo beans (or substitute two 15-ounce cans cooked garbanzo beans, drained and rinsed)
5 cups water (for cooking dried beans)
2 tablespoons olive oil
2 cups diced onions
2 cups peeled and diced carrots
4 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Vogue Vegy Base (or vegetable bouillon powder)
1 tablespoon fresh rosemary (or 1 teaspoon dried)
4 teaspoons dried oregano
2 cups peeled and diced eggplant
4 cups chopped fresh spinach
2 tablespoons fresh lemon juice
2 tablespoons arrowroot dissolved in 2 tablespoons water
Oil for greasing dish
Cooked rice, optional (for serving)

If using dried garbanzos, soak them in water for several hours or overnight. Then drain and discard the water. Simmer the beans in 5 cups of fresh water for 3 hours or until tender. (If using canned beans, skip this step.)

Preheat the oven to 325 degrees F.

Heat the olive oil in a large saucepan. Add the onions, carrots, garlic, salt, black pepper, bouillon powder, rosemary and oregano. Saute for a few minutes. When the onions become translucent, stir in the eggplant. Add the spinach and lemon juice and continue to cook for 3 to 5 minutes.

Stir in the dissolved arrowroot, then add the cooked or canned garbanzo beans.

Lightly oil a casserole dish. Pour the garbanzo mixture into the baking dish; cover and bake for 20 minutes. Serve hot over cooked rice, if desired.

Makes 6 servings
Source: Friendly Foods: Gourmet Vegetarian Cuisine by Brother Ron Pickarski