Grilled Eggplant with Moroccan Sauce - 8 pts, Carbs 19g, Fiber 7g

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Grilled Eggplant with Moroccan Sauce - 8 pts, Carbs 19g, Fiber 7g

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowerCarbs Quick

Spicy Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants -- trimmed and thickly sliced

olive oil -- for brushing

MOROCCAN SAUCE:

1/4 cup olive oil

1 clove garlic -- peeled and crushed

1 teaspoon grated ginger root

1 green chili pepper -- seeded and chopped

1/2 teaspoon ground cumin

1/4 cup chopped fresh cilantro -- or coriander

1 tablespoon lemon juice

salt and freshly ground pepper to taste

 

Preheat grill to medium hot. Brush eggplant slices with oil and grill 3-4

minutes until lightly

browned. Turn slices over. Grill another 3-4 minutes until lightly browned and

cooked through.

 

Place sauce ingredients in a food processor or blender and mix together.

 

Arrange eggplant on four warmed plates and top with sauce. Serve at once.

 

Makes 4 servings.

 

Per serving: Calories 319 ; Total Fat 28g (sat fat 4g); Fiber 7g; Carbs 19g;

Chol 0mg; Protein:

2g; Sodium 75mg.

 

Description:

" 8 pts "

S(Formatted by Chupa Babi):

" 01.04.08 "

Copyright:

" 1996 "

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Per Serving (excluding unknown items): 187 Calories; 14g Fat (63.0% calories

from fat); 3g

Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.

Exchanges: 0

Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : The warmth of the grilled eggplant brings out all the flavors in this

piquant sauce from

North Africa on its own as a first course for the best effect. Follow with a

tagine or couscous.

 

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

 

 

 

 

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