Guest guest Posted June 3, 2002 Report Share Posted June 3, 2002 * Exported from MasterCook * Eggplant Salad Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 65 Serving Size : 8 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large eggplants -- peeled and sliced 1/2 " thick 16 garlic cloves -- peeled and chopped 1/4 cup lemon juice 1/4 cup red wine vinegar 1/4 cup tomato puree (or 2 T. tomato paste mixed with 2 T. hot water) 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon salt -- up to 2 1 teaspoon ground coriander fresh parsley or cilantro -- for a garnish Serves 8 to 10 as an appetizer There are many Middle Eastern versions of eggplant salad (actually, this is almost like a spread). Many of them contain far too much tahini for my taste. This garlicky version never fails to please. Place the eggplant slices on lightly oiled cookie sheets; broil on both sides about 4 " under the broiler element of your oven, until the slices are soft and slightly charred. (You can also grill these, if you prefer.) Meanwhile, in a small, lightly oiled skillet, slowly steam-fry the garlic until it is soft, but not browned. In a medium bowl, coarsely mash the eggplant with a fork, and add the steam-fried garlic and other ingredients, mixing well. Pack the salad into a serving bowl, and garnish with fresh parsley or cilantro. Serve cold or at room temperature. Per serving: calories: 77, Protein: 1 gm., Fat: 0 gm., Carbohydrates: 18 gm - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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