Casablanca Eggplant Jam - 4g Carbs, 2g Fiber
Recipe By: Chef Ana Sortun
Serving Size: 16
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
2 large eggplants -- (about 1 1/4 pounds each)
1 tablespoon olive oil
1 medium onion -- finely chopped
2 cloves garlic -- finely chopped
3 tablespoons creme fraiche -- or sour cream
1/4 cup chopped parsley
1/4 cup chopped cilantro
Salt and pepper -- to taste
1. Set the oven at 425 degrees. Prick the eggplants in a few places and
set them on a rimmed baking sheet. Roast them for 40 to 60 minutes or
until they collapse and become very soft. Cool.
2. In a small skillet, heat the oil over medium heat. Cook the onion and
garlic, stirring often, for 8 minutes or until they soften.
3. When the eggplants are cool enough to handle, slit them lengthwise.
With a spoon, scoop the flesh into a large bowl. Mash it with a fork. Stir
in the onion mixture, creme fraiche or sour cream, parsley, and cilantro.
Season generously with salt and pepper.
4. Cover and refrigerate for several hours or overnight. Serve chilled or
at room temperature.
Makes about 4 cups
Chupa Note: similar to several Turkish savory eggplant spreads, rather than
a sweet eggplant "jam" also made in Turkey. Makes a fabulous pizza sauce
on grilled pita-pizzas. Top with grilled veggies and lots of Aleppo red
pepper.
Cuisine: "Mediterranean"
Source: "The Boston Globe, Lisa Zwim, 06-21-2006"
S(Formatted by Chupa Babi): "Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; 2g Fat (43.5% calories
from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol;
4mg Sodium.
Exchanges: 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Recipe By: Chef Ana Sortun
Serving Size: 16
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
2 large eggplants -- (about 1 1/4 pounds each)
1 tablespoon olive oil
1 medium onion -- finely chopped
2 cloves garlic -- finely chopped
3 tablespoons creme fraiche -- or sour cream
1/4 cup chopped parsley
1/4 cup chopped cilantro
Salt and pepper -- to taste
1. Set the oven at 425 degrees. Prick the eggplants in a few places and
set them on a rimmed baking sheet. Roast them for 40 to 60 minutes or
until they collapse and become very soft. Cool.
2. In a small skillet, heat the oil over medium heat. Cook the onion and
garlic, stirring often, for 8 minutes or until they soften.
3. When the eggplants are cool enough to handle, slit them lengthwise.
With a spoon, scoop the flesh into a large bowl. Mash it with a fork. Stir
in the onion mixture, creme fraiche or sour cream, parsley, and cilantro.
Season generously with salt and pepper.
4. Cover and refrigerate for several hours or overnight. Serve chilled or
at room temperature.
Makes about 4 cups
Chupa Note: similar to several Turkish savory eggplant spreads, rather than
a sweet eggplant "jam" also made in Turkey. Makes a fabulous pizza sauce
on grilled pita-pizzas. Top with grilled veggies and lots of Aleppo red
pepper.
Cuisine: "Mediterranean"
Source: "The Boston Globe, Lisa Zwim, 06-21-2006"
S(Formatted by Chupa Babi): "Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; 2g Fat (43.5% calories
from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol;
4mg Sodium.
Exchanges: 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
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