Turkish ROASTED EGGPLANT, TOMATO, AND PEPPER SALAD - KOZLENMIS SEBZE xp

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* Exported from MasterCook *

 

Turkish ROASTED EGGPLANT, TOMATO, AND PEPPER SALAD

- KOZLENMIS SEBZE

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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Juice of 2 lemons -- divided

into 2 portions

1 cup water

1 Pinch salt

Oil spray

3 ripe tomatoes -- quartered

2 red bell peppers -- quartered

and seeded

1 small chili pepper

2 medium eggplants

1 small mild onion -- finely diced

Salt and pepper to taste

1/4 cup chopped parsley

 

In a medium sized bowl, mix half of the lemon juice

and all of the water. Add a pinch of salt.

Heat oven to 400 degrees. On cookie sheets or oven

trays coated with oil spray,

broil the tomatoes and peppers (including the chili

pepper) until their skins

blacken and blister, about 25 minutes or longer if

necessary. Remove the

vegetables from the oven. Peel the red peppers

(allowing them to sweat, if

necessary, in a plastic bag first), and peel and seed

the tomatoes and chili

pepper. Press the tomatoes firmly to remove excess

liquid. Dice the tomatoes and

red peppers into small chunks. Mince the chili pepper.

 

Meanwhile, roast the eggplant. Wrap each eggplant

tightly in a few layers of

aluminum foil and roast over the open flame of a stove

burner, turning

frequently, until each eggplant has completely

collapsed (about 15-20 minutes).

Dip the foil packages in a basin of cold water and

remove the foil slowly. Peel

the skin from the eggplants, place the eggplant flesh

in the lemon juice/ water

mixture, and let it stand for 20 minutes. Drain the

eggplants and squeeze them

thoroughly to expel as much liquid as possible.

In a wide bowl, mash the eggplant. Add the onion,

peppers, tomatoes, remaining

lemon juice, and parsley and mix thoroughly. Cover and

let stand for 1 hour.

Adjust seasonings to taste and mix gently. Serve at

room temperature or slightly

heated.

(Serves 6)

Total calories per serving: 59 Fat: <1 gram

Fiber: 4 grams

Carbohydrates: 14 grams Protein: 2 grams

Sodium: 10 milligrams

 

Source:

" Vegetarian Journal, Sept 2000 "

S(Formatted by Chupa Babi in MC):

" ~ "

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Per Serving (excluding unknown items): 67 Calories; 1g

Fat (6.7% calories from fat); 3g Protein; 16g

Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 36mg

Sodium. Exchanges: 3 Vegetable.

 

NOTES : This salad is similar to platican salatasi and

many other eggplant dishes. Serve warm or at room

temperature as part of meze.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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