Thursday, December 20, 2012

[MC-AllEthnic-Recipes] Balkan Eggplant Red Pepper Paste - Ajvar - 7g Carbohydrate; 2g Dietary Fiber

 

                      
* Exported from MasterCook *

                 Balkan Eggplant Red Pepper Paste - Ajvar

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     red bell peppers
  1                     red jalapeno -- or serrano chile, optional
  1              large  eggplant
  1             cloves  garlic -- (1 to 2)
  2        tablespoons  white vinegar
  3        tablespoons  olive oil
  1           teaspoon  salt
     1/2      teaspoon  granulated sugar -- optional

On a gas grill or under a broiler, roast the bell and jalapeno peppers and
eggplant, turning every few minutes, until the skins are uniformly
blackened, about 15 to 20 minutes. Place the blackened peppers in a paper
bag and seal; place the eggplant in a bowl and cover with plastic wrap.
Allow to cool 10 minutes. 

Under cool running water, peel the skin from the peppers and remove the
stems and seeds. Set aside. Cut the eggplant in half lengthwise, scoop out
the largest clumps of seeds (but don't worry about leaving some behind)
and scoop the flesh away from the charred skin with a spoon. 

In the bowl of the food processor, chop the garlic and jalapeno, if using.
Add the eggplant, vinegar, oil and salt and puree. Transfer to a large
mixing bowl. Place the red peppers in the food processor and process until
almost smooth. Stir into the eggplant mixture, seasoning to taste with
sugar and additional salt, if necessary. 

Makes 3 cups (12 one-quarter cup servings)
Prep time: 20 mins
Total time: 1 hour
 
Per 1/4-cup serving: 58 calories (percent of calories from fat, 51), 1
gram protein, 7 grams carbohydrates, 2 grams fiber, 4 grams fat (trace
saturated), no cholesterol, 180 milligrams sodium. 

Once you try this Balkan condiment, you may find yourself putting it on
everything -- crackers, sandwiches, grilled meats, fish . . . or just a
spoon. It's the perfect time to make ajvar (pronounced eye-var) when red
peppers and eggplants are in season. 


Cuisine:
  "Mediterranean"
Source:
  "Atlanta Journal-Constitution"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 58 Calories; 4g Fat (51.5% calories
from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
180mg Sodium.  Exchanges: 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 20103 0 0 0 0 0 0

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