Real African Dishes: [MC-AllEthnic-Recipes] Syrian Eggplant Yogurt and Garlic Dip - Batarsh ; 14g Carbohydrate; 4g Dietary Fiber

Tuesday, August 21, 2012

[MC-AllEthnic-Recipes] Syrian Eggplant Yogurt and Garlic Dip - Batarsh ; 14g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Syrian Eggplant Yogurt and Garlic Dip - Batarsh

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggplants -- (about 6 pounds)
4 large garlic cloves -- peeled
2 teaspoons salt
2 cups full-fat plain yogurt
4 tablespoons labna -- to 6 tablespoons (or Greek-style yogurt, or strained yogurt), as needed
To garnish: -- fresh mint leaves, pomegranate seeds

Preheat a gas grill on high for 20 minutes or prepare a hot charcoal fire.
Place the eggplants on the grill until the skins are blackened and the
inside pulp is very soft, about 45 minutes, turning to blacken evenly.
Remove from the grill; when they are cool enough to handle, cut in half.
Scrape out all the pulp and transfer to a strainer to drain all the bitter
juices from the pulp for at least 30 minutes.

Transfer the eggplant to a large bowl and beat vigorously with a fork.
In a mortar, pound the garlic with 1 teaspoon of the salt until mushy.
Stir the yogurt, garlic, and the remaining 1 teaspoon salt into the
eggplant. Continue beating with a fork for 1 minute. (If you use a food
processor in this step, make sure you use only short bursts so the
eggplant doesn't turn into a puree.)

Check the seasoning and add a little labna or Greek-style yogurt if your
yogurt is too thin. Transfer to a serving platter. Garnish with fresh mint
leaves and pomegranate seeds.

Makes 8 servings

AuthorNote: Batarsh is from the town of Homs and is a kind of baba ghanouj
made with yogurt and garlic instead of tahini. Although I call for
grilling the eggplants, you can place them in the oven on a baking sheet
and bake at 425F until blackened, about 40 minutes. Serve with Arabic
(pita) bread for dipping.

Preheat a gas grill on high for 20 minutes or prepare a hot charcoal fire.
Place the eggplants on the grill until the skins are blackened and the
inside pulp is very soft, about 45 minutes, turning to blacken evenly.
Remove from the grill; when they are cool enough to handle, cut in half.
Scrape out all the pulp and transfer to a strainer to drain all the bitter
juices from the pulp for at least 30 minutes.

Cuisine:
"MidEastern"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 91 Calories; 3g Fat (24.7% calories
from fat); 5g Protein; 14g Carbohydrate; 4g Dietary Fiber; 8mg
Cholesterol; 570mg Sodium. Exchanges: 2 Vegetable; 0 Non-Fat Milk; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0