* Exported from MasterCook * Turkish Eggplant and Tomato Marmalade from IstanbulRecipe By :Serving Size : 8 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs Meze Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 pounds eggplant -- peeled and cut into small dice 3 1/2 pounds ripe tomatoes -- cut in half, seeds squeezed out, grated against the largest holes of a grater, and skins discarded 1 red bell pepper -- seeded and chopped 1 long green chile -- seeded and finely chopped 4 large garlic cloves -- finely chopped 1 cup extra-virgin olive oil salt & freshly ground pepper -- to tasteAuthorNote: This meze, called 'soslu patilcan', or patilcan soslu, is one I
ordered at the Hippodrome Restaurant on Papa Yokuglu Street, across from the obelisk in front of the Blue Mosque in Istanbul and I liked it very much. In fact, I had this room temperature dish of chopped eggplant stewed with tomatoes and olive oil many times in Turkey, and it became for me a kind of weary-tourist comfort food. Serve with pieces of warmed flatbread.Cuisine: "Turkish"Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 28g Fat (79.3% calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 2 1/2 Vegetable; 5 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0
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