* Exported from MasterCook *
Palestinian Eggplant and Yogurt Pate - Bathinjan ma'Laban
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 large eggplant
2 medium tomatoes -- finely chopped
1 cup yogurt
2 cloves garlic -- crushed
1/2 cup very finely chopped fresh cilantro
salt and freshly ground pepper to taste
1/8 teaspoon cayenne
2 tablespoons pomegranate seeds
Broil eggplant in the oven, turning until the skin blisters. Allow to
cool, then peel.
Mash eggplant; then, in a mixing bowl, combine with the remaining
ingredients, except the pomegranate seeds. Place on a flat serving dish;
garnish with pomegranate seeds just before serving.
Serve 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"
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Per Serving (excluding unknown items): 49 Calories; 1g Fat (23.3% calories
from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;
22mg Sodium. Exchanges: 0 Grain(Starch)
Milk; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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