roasted eggplant with tomato - turkey

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Roasted Eggplant with Tomato Sauce of Turkey

 

Recipe By :Rebecca Ets-Hokin, Food Writer

Serving Size : 8 Preparation Time :0:00

Categories : Vegetables {Posted}

 

Amount Measure Ingredient -- Preparation Method

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3 pounds eggplants (about 1 lb. each) -- sliced, salted, drained

6 Tablespoons olive oil

2 garlic cloves -- through the press

3 cups chopped tomatoes

2 Tablespoons lemon juice

1 Tablespoon sugar

2 teaspoons salt

1/2 teaspoon cayenne pepper

4 Tablespoons chopped flat-leaf parsley

 

Rinse the eggplant slices and brush them with 4 Tbs. of the olive oil. Place on

a baking sheet and roast in a preheated 400F oven for 20 minutes, or until the

slices are very soft. Remove from the baking pan and allow them to cool on a

platter

 

Heat the remaining olive oil in a medium saucepan and add the garlic. Add the

tomatoes, lemon juice, sugar, salt and cayenne. Simmer over medium heat for 20

minutes or until the sauce is thick. Allow to cool, and stir in the parsley.

Pour the tomato sauce over the eggplant slices. Serve at room temperature.

 

Source:

" Cooking, Jewish Bulletin of Northern California "

Copyright:

" http://www.jewishsf.com/bk030228/cook.shtml "

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Per Serving (excluding unknown items): 149 Calories; 11g Fat (60.0% calories

from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

544mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates.

 

NOTES : Vegetarian. Sephardic. The Judeo-Spanish style of Sephardic cuisine

developed primarily in Turkey, as an evolution of the Spanish Jews living in the

Ottoman Empire. The flavors are strong, earthy and seductive, involving herbs

such as bay and rosemary, and spices like allspice, cinnamon and cayenne pepper.

 

Nutr. Assoc. : 3234 0 0 0 0 0 0 0 0