[MC-AllEthnic-Recipes] Arab Eggplant in Olive Oil - 19g Carbohydrate; 6g Dietary Fiber

 

                        * Exported from MasterCook *                            Arab Eggplant in Olive Oil    Recipe By     :  Serving Size  : 5     Preparation Time :0:00  Categories    : LowerCarbs                      Meze                  Vegan      Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------       3/4           cup  olive oil    8              small  long eggplants -- about 2 pounds, partially peeled in lengthwise strips (you want to have a stripe effect), and cut in half    1              large  onion -- about 3/4 pound, thinly sliced    4                     ripe tomatoes -- about 1 1/2 pounds    4              large  garlic cloves -- crushed into a mortar with 1 teaspoon salt until mushy                          freshly ground black pepper -- to taste       1/2           cup  water    In a large skillet, heat the olive oil over high heat, and once it begins to smoke slightly, about 10 minutes, cook the eggplants, flesh side down, in 2 batches until golden brown on just one side, 3 to 4 minutes. Remove from the skillet and set aside.    In the same skillet, cook the onion until half the pieces are light brown, 5 to 6 minutes, stirring. Turn the heat off. Transfer the cooked onion to an earthenware (preferably) casserole, using a heat diffuser to protect the casserole from the heat if using earthenware. Arrange the tomatoes, and fried eggplant, flesh side down, on top of the onion.    Put the crushed garlic in the same skillet as you cooked the eggplant and onion and cook until very light brown, about 1 minute, stirring. Sprinkle the garlic over the vegetables and sprinkle with a little pepper. Pour the water over the vegetables, then cook over medium heat until the liquid begins to bubble, about 10 minutes. Reduce the heat to low, cover, and cook until the vegetables are very tender, about 2 hours.    Remove the eggplant to a serving platter with a slotted spatula, inverting them so the flesh side of the eggplant is facing up, covered with the tomatoes and onion. Season with salt and let come to room temperature before serving.    Makes 4 to 6 meze servings, as a starter    AuthorNote: This eggplant preparation called 'badhinjan bi'l-zayt' is served as part of a meze table throughout the Levantine Arab world. There is a great variety of eggplant preparations and this one, with its mixture of eggplant, onions, and ripe tomatoes, is one of the most delectable. In parts of the Arab world, a saying has it that a girl should know a hundred ways to prepare eggplant.    Cuisine:    "Arab"  Source:    "Little Foods of the Mediterranean by Clifford Wright, 2003"  S(Formatted by Chupa Babi):    "Sept 2012"                                      - - - - - - - - - - - - - - - - - - -     Per Serving (excluding unknown items): 367 Calories; 33g Fat (76.3% calories from fat); 4g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.  Exchanges: 1 1/2 Vegetable; 6 1/2 Fat.      Nutr. Assoc. : 0 0 0 0 0 0 0  

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