Turkish Fried Eggplant and Chiles with Yogurt and Garlic Sauce - 23g Carbs 6g Fiber
Recipe By:
Servings: 5
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Low Fat (Less than 25%) Meze
2 eggplants -- about 3 pounds, peeled and sliced into 3/8-inch thick rounds
salt
3 large garlic cloves -- peeled
To fry: -- 6 cups olive oil or olive pomace oil, for frying
6 poblano chile peppers -- about 3/4 pounds
2 cups full-fat plain yogurt
Lay the eggplant slices on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels. Mush the garlic with 1 teaspoon salt in a mortar until completely mushy.Preheat the frying oil in a deep fryer or a deep 8-inch saucepan with a basket insert to 375F. Deep-fry the eggplant slices in batches, taking care not to crowd them, until golden brown, 7 to 8 minutes, turning once. Drain and transfer to a platter covered with paper towels to drain further. Arrange on a serving platter.Deep-fry the chiles in the hot oil until the skins are crispy and peeling, about 3 1/2 minutes, turning once. Arrange over the eggplant slices. Let the frying oil cool completely, strain, and save for a future use.Mix the yogurt and mashed garlic, stirring well, spoon over the eggplant and peppers, and serve.
Author Note: In Turkey, there is a class of dishes known as 'yogurtlu', which means "dishes prepared with yogurt". This simple meze called 'yogurtlu paltican biber kizartmasi', made with fried eggplant and peppers, is one of my favorites, and nearly every restaurant in Turkey will have it on their menu. As the name indicates ('kizartmasi' means "to roast"), one usually roasts rather than fries the eggplant and peppers.
Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 139 Calories; 4g Fat (21.6% calories from fat); 7g Protein; 23g Carbohydrate; 6g Dietary Fiber; 12mg Cholesterol; 56mg Sodium
Exchanges: 3 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates
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