Real African Dishes: [MC-AllEthnic-Recipes] Turkish Eggplant Yogurt and Walnut Salad-Dip - Yogurtlu Paltican Salatasi ; 11g Carbohydrate; 3g Dietary Fiber

Tuesday, August 21, 2012

[MC-AllEthnic-Recipes] Turkish Eggplant Yogurt and Walnut Salad-Dip - Yogurtlu Paltican Salatasi ; 11g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Turkish Eggplant Yogurt and Walnut Salad-Dip - Yogurtlu Paltican Salatasi

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- about 1 1/2 pounds
2 green bell peppers
2 small hot green chile peppers
juice of 1/2 lemon
1/4 cup ground walnuts
1/2 cup full-fat plain yogurt -- whole milk, plus 2 tablespoons
2 tablespoons extra-virgin olive oil
3 large garlic cloves -- peeled
1 teaspoon salt -- and more to taste
1 tablespoon white wine vinegar
To garnish: -- tomato slices, imported black olives, hot Hungarian paprika or Turkish red pepper

Preheat the oven to 425F.

Place the eggplants, bell peppers, and chiles in a baking dish with a
little water and roast until the skins blister black on all, about 25
minutes for the small chiles and 40 mintues for the eggplant and bell
peppers.

Remove from the oven and, when cool enough to handle, peel off the skin
from all, scraping with a knife if you have to. Remove the stem and seeds
from the peppers. Put the eggplant flesh in a strainer, pour the lemon
juice on top, and leave for 20 minutes to drain. Squeeze out any excess
moisture from the eggplant.

Place the eggplant in a medium-sized bowl and mash with a fork.
Stir in the walnuts and blend well.
Stir in the yogurt and olive oil and blend again.
Mash the garlic in a mortar with the salt and until mushy, then add the
roasted peppers and mash them into a paste.
Stir this mixture into the eggplant, stir in the vinegar, and blend.

Place in the refrigerator and serve cold by spreading it on a large
platter and placing the tomatoes around the edge, then the olives closer
to the center, and finally sprinkling the paprika or red pepper over
everything.

Serves 6

AuthorNote: This meze, which resembles baba ghanouj, is called yogurtlu
paltican salatasi in Turkish, indicating that the yogurt and eggplant are
thought to be the primary ingredients and that it is a salad. We can think
of it as a salad-dip. Serve with any of the garnishes suggested, but you
can also eat it with pieces of pita bread, scallions, or romaine lettuce
leaves.

Cuisine:
"Turkish"
Source:
"Little Food of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 112 Calories; 7g Fat (54.6%
calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 3mg
Cholesterol; 369mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 797 0 0 0 0 0 0 0