* Exported from MasterCook * Turkish Fried Eggplant, Pepper and Tomato SaladRecipe By :Serving Size : 4 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 10%) Meze Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 thin eggplants -- about 1 1/4 pounds, peeled in alternate strips like zebra strips and sliced into 1/2-inch-thick rounds salt To fry: -- 1 cup extra-virgin olive oil 2 large green bell peppers -- seeded and cut into strips 1-inch wide 1/2 pound ripe but firm tomatoes -- peeled, seeded and chopped 3 large garlic cloves -- thinly sliced 2 teaspoons white wine vinegarLay the eggplant rounds on paper towels and sprinkle with salt.
Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.In a large skillet, heat the olive oil over medium-high heat until it is smoking, then fry the eggplant rounds until golden, about 6 minutes, turning once. Remove with a ladle or tongs and set aside on a paper towel-lined platter to drain.Cook the pepper slices in the remaining oil until browned and crispy, about 8 minutes, stirring. Remove and set aside with the eggplant (when needed, move both to a platter).Cook the tomatoes and garlic in the remaining oil for 4 minutes, the add the vinegar, season with salt, stir, and pour over the eggplant and peppers. Let the dish come to room temperature before serving.Makes 4 meze servings, a starterAuthorNote: This simple meze from the area around Marmaris in Turkey, is called 'cuska'. Although simple, it's packed with flavor, especially if you choose the freshest, fleshiest eggplant, peppers and tomatoes. Serve
with crusty French-style bread.ChupaNote: I stir-fried these in a nonstick wok to cut down on the fat, after frying the garlic in a tablespoon of oil.Cuisine: "Turkish"Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; trace Fat (4.8% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 26093 0 0
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