new years - roasted eggplant, yogurt, walnuts

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Turkish Roasted Eggplant Puree with Yogurt and Walnuts - Veg

 

Recipe By :Joyce Goldstein

Serving Size : 16 Preparation Time :0:20

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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

3 large eggplants -- (3-4)

3 tablespoons lemon juice

plus more lemon juice to finish

4 tablespoons olive oil

3 cloves garlic -- finely minced

1 cup drained yogurt

3 tablespoons chopped fresh dill

(substitute mint or cilantro)

2 jalapeno peppers -- minced finely

1/3 cup toasted walnuts -- chopped

3 tablespoons chopped Italian parsley

salt

freshly ground black pepper

 

1. Broil the eggplants or grill on a griddle, turning frequently, until charred

all over and very soft, about 15-20 minutes. Place in colander or perforated

drainer tray. Let stand until cool enough to handle.

 

2. Carefully remove skin, discard seeds, and put the eggplant pulp in a strainer

to release more bitter juices.

 

3. Coarsely puree or finely chop the eggplant. Toss with lemon juice to keep it

from turning dark.

 

4. Warm the oil over low heat in a small saute pan. Add the garlic and cook a

minute or two. Add the eggplant pulp, stir in the yogurt, herbs and jalapenos

and then season with salt and pepper. Place in a serving bowl or platter.

Sprinkle with chopped walnuts and parsley. Serve at room temperature with warm

pita bread.

 

TIP - To drain yogurt, place in a cheesecloth-lined sieve and let drain for 3 to

4 hours in the refrigerator.

 

Cuisine:

" Mediterranean "

Source:

" Food Fit <http://www.foodfit.com/cooking/newYears2001.asp> "

T(Cooking):

" 0:20 "

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

 

Per Serving (excluding unknown items): 77 Calories; 5g Fat (58.0% calories from

fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 10mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Here is a yummy eggplant spread with a crunch of walnuts. The tang in

this case comes from yogurt and lemon. Pair this Turkish eggplant puree with

pita bread and you have the makings of a good party hors d'oeuvre or part of a

meze platter.

 

Nutr. Assoc. : 0 0 2130706543 0 0 4523 0 0 0 0 0 0 0

 

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