* Exported from MasterCook *
Bulgarian Eggplant Pepper Spread - Kiopoolu
Recipe By :Barbara Rolek
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds eggplant -- washed and halved lengthwise
2 green bell peppers -- washed, seeded and halved
3 tablespoons olive oil
2 firm-ripe tomatoes -- washed, seeded and finely chopped
3 tablespoons chopped fresh parsley -- or coriander (or mint for a Middle Eastern flavor)
2 crushed garlic cloves
2 tablespoons red-wine vinegar
Lemon juice -- to taste
Broil eggplant and peppers, skin-side up, until blackened. Transfer to a
heatproof bowl and cover with plastic wrap to steam for 10 minutes. When
cool enough to handle, remove skins.
Puree eggplant and peppers in a food processor until smooth. Slowly pour
in the olive oil through the food chute and process until well
incorporated.
Transfer mixture to a large bowl and add remaining ingredients, mixing
well. Season to taste with salt and black pepper. Serve at room
temperature with breads or grilled meats. Refrigerate leftovers.
Serves 6 to 8
Kiopoolu is a Bulgarian roasted eggplant-pepper spread used as an
appetizer on bread or as an accompaniment to grilled meats. It is similar
to Croatian / Serbian ajvar except green bell peppers are used instead of
red and tomatoes are added.
Cuisine:
"Eastern European"
Source:
"Eastern European Food@about.com"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 91 Calories; 6g Fat (56.2% calories
from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 26093 0 20130 0 0
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