Real African Dishes: [MC-AllEthnic-Recipes] Greek Eggplant Pepper and Walnut Spread

Friday, February 25, 2011

[MC-AllEthnic-Recipes] Greek Eggplant Pepper and Walnut Spread - 6g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Greek Eggplant Pepper and Walnut Spread

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds eggplant -- about 2 large eggplant
3 tablespoons olive oil
1/2 teaspoon Aleppo crushed red pepper flakes -- to 1 teaspoon, or red pepper flakes
3 green bell peppers -- seeded, halved and cut into 1/2-inch pieces
1 large garlic clove
1 cup walnuts
2 teaspoons sherry vinegar -- or to taste
2 tablespoons extra-virgin olive oil -- plus extra for topping the jars
1/2 teaspoon sea salt -- or to taste

Wash and dry the eggplants. Preheat the broiler. To develop a smoky
flavor, broil the whole eggplants, turning occasionally, until the skins
blacken on all sides, about 40 minutes total. (Alternatively, place 3
layers of aluminum foil on an electric burner, place the eggplants on the
foil, and sear, letting the skin blacken on one side before tuning to
blacken on another side, about 35 minutes total.)

When they are cool enough to handle, peel the eggplants and discard any
seeds. Let the pulp drain in a colander for at least 30 minutes.

Meanwhile, warm the 3 tablespoons olive oil in a skillet. Add the crushed
red pepper and the bell peppers and saute until the peppers are soft,
about 6 to 10 minutes. Let cool.

Cut the garlic clove lengthwise and discard the green sprout.

Place the drained eggplant pulp, the fried peppers with their oil,
walnuts, vinegar, extra-virgin olive oil, and salt in the bowl of a food
processor. Process, pulsing the motor on and off, until the mixture
becomes a smooth spread. Taste and add more salt or vinegar if needed.

Place the spread in jars, pressing down on it to eliminate all air
pockets. Top each jar with a little olive oil and refrigerate.

Spread will keep for 3 to 4 weeks.

Makes about 3 1/2 cups (14 one-quarter cup servings)

AuthorNote: Serve this spread as an appetizer, with crudites or with
barley rusks (paximadia) or savory biscotti/biscuits. It is also good on
baked or steamed potatoes.

Cuisine:
"Greek"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"3 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 118 Calories; 10g Fat (71.5%
calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 3002 0 0 0 0 0 0