* Exported from MasterCook *
Yemeni Eggplant Dip - Mutabbal Yamani
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 medium eggplants
1 medium Spanish onion -- very finely chopped
3 tablespoons olive oil
1 clove garlic -- crushed
salt -- to taste
1/2 teaspoon pepper
2 tablespoons lemon juice
1/4 cup olives -- pitted and sliced
1 small tomato -- finely chopped
1/4 cup finely chopped parsley
Grill eggplants over an open fire or bake in a hot oven, turning often
until they become tender.
Peel eggplants while still hot; then mash flesh. Add onion, olive oil,
garlic, salt, pepper, and lemon juice and mix well and place on a flat
serving platter. Garnish with olives, tomato, and parsley; serve.
Serves 6-8.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 106 Calories; 7g Fat (52.2%
calories from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch)
Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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