* Exported from MasterCook *
Grilled Eggplant Purée With Pomegranate Syrup and Almonds
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds eggplant -- to 1 1/2 pounds
2 garlic cloves -- mashed in a mortar and pestle with a generous pinch of salt
3 tablespoons drained yogurt -- or Greek-style yogurt, or labne
2 tablespoons fresh lemon juice
2 teaspoons pomegranate molasses -- (more to taste)
1/4 cup toasted almonds -- (1 ounce almonds), Scant, finely chopped
2 tablespoons finely chopped fresh mint
Salt and freshly ground pepper -- to taste
To garnish: -- Fresh mint leaves
1. Prepare a hot charcoal grill. Pierce the eggplants in several places
with the tip of a knife. Grill, turning them every so often until
completely softened and charred. Transfer to a bowl, and cover tightly.
Allow the eggplants to cool until you can handle them, then remove their
skins and stems, and discard any juice in the bowl.
2. In a food processor fitted with the steel blade or with a fork, purée
the eggplant. Add the garlic, yogurt, lemon juice, molasses, chopped
almonds and chopped mint. Mix together. Add salt and pepper, taste and
adjust seasonings.
3. Transfer to a serving bowl, garnish with mint and serve.
Yield: About 1 1/2 cups, serving six
Advance preparation: The dish is best served warm, but you can grill the
eggplant up to several hours ahead and then reheat it in a warm oven for
about 20 minutes. Leftovers are good for a few days.
Nutritional information per serving: 72 calories; 3 grams fat; 1 gram
saturated fat; 1 milligram cholesterol; 10 grams carbohydrates; 5 grams
dietary fiber; 6 milligrams sodium (does not include salt added during
preparation); 3 grams protein
AuthorNote: Coarsely chopped almonds, pomegranate molasses and drained
yogurt contribute a unique set of nutrients to this Turkish grilled
eggplant purée, including manganese, potassium, calcium and vitamin E. You
can find pomegranate molasses in Middle Eastern markets; it has a distinct
sweet-and-sour flavor. When grilling whole eggplants, seek out smaller
ones.
Cuisine:
"Turkish"
Source:
"Martha Rose Shulman, martha-rose-shulman.com."
S(Formatted by Chupa Babi):
"June 2013"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 3g Fat (34.5% calories
from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 20062 0 0
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