* Exported from MasterCook *
Lebanese Eggplant Dip - Bathinjan Mfasakh
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 large eggplant -- peeled and sliced 1/2-inch thick
1/2 cup olive oil
salt -- to taste
2 cups yogurt
2 cloves garlic
1 teaspoon crushed dry mint
1/2 teaspoon pepper
1/2 cup finely chopped tomatoes
1/2 cup finely chopped fresh parsley
Sprinkle eggplant slices with salt and place in a strainer. Top with a
weight and allow to drain for 45 minutes.
Heat oil in a frying pan; then saute eggplant slices over moderately high
heat until they turn golden brown, adding more oil if necessary.
Remove eggplant from oil and drain in a strainer or on paper towels. Mash;
then add salt, yogurt, garlic, mint and pepper. Mix thoroughly and place
on a flat serving dish. Refrigerate until chilled; garnish with tomatoes
and parsley just before serving.
Serves 6-8.
Cuisine:
"Lebanese"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 203 Calories; 18g Fat (77.1%
calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 9mg
Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch)
Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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