Sunday, October 20, 2013

[MC-AllEthnic-Recipes] Casablanca Eggplant Jam - 1 pt plus; 4g Carbohydrate; 2g Dietary Fiber

 

                      
* Exported from MasterCook *

                         Casablanca Eggplant Jam

Recipe By     :Chef Ana Sortun
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  eggplants -- (about 1 1/4 pounds each)
  1         tablespoon  olive oil
  1             medium  onion -- finely chopped
  2             cloves  garlic -- finely chopped
  3        tablespoons  creme fraiche -- or sour cream
     1/4           cup  chopped parsley
     1/4           cup  chopped cilantro
                        Salt and pepper -- to taste

1. Set the oven at 425 degrees. Prick the eggplants in a few places and
set them on a rimmed baking sheet. Roast them for 40 to 60 minutes or
until they collapse and become very soft. Cool. 

2. In a small skillet, heat the oil over medium heat. Cook the onion and
garlic, stirring often, for 8 minutes or until they soften. 

3. When the eggplants are cool enough to handle, slit them lengthwise.
With a spoon, scoop the flesh into a large bowl. Mash it with a fork. Stir
in the onion mixture, creme fraiche or sour cream, parsley, and cilantro.
Season generously with salt and pepper. 

4. Cover and refrigerate for several hours or overnight. Serve chilled or
at room temperature. 

Makes about 4 cups 

ChupaNote: similar to several Turkish savory eggplant spreads, rather than
a sweet eggplant "jam" also made in Turkey. Makes a fabulous pizza sauce
on grilled pita-pizzas. Top with grilled veggies and lots of Aleppo red
pepper.

Cuisine:
  "Mediterranean"
Source:
  "The Boston Globe, Lisa Zwim, 06-21-2006"
S(Formatted by Chupa Babi):
  "Oct 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 34 Calories; 2g Fat (43.5% calories
from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol;
4mg Sodium.  Exchanges: 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___

No comments:

Post a Comment