Real African Dishes: [MC-AllEthnic-Recipes] MidEastern Eggplant Compote

Monday, December 20, 2010

[MC-AllEthnic-Recipes] MidEastern Eggplant Compote - 4g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

MidEastern Eggplant Compote

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large shallot -- or 2 medium shallots, thinly sliced
1 tablespoon vinegar -- (red-wine, sherry, or balsamic)
1 medium eggplant -- (about 1 lb.), peeled and sliced 1/2 inch thick crosswise
1/4 cup extra-virgin olive oil
1 Pinch ground cumin
1 Pinch ground coriander
1/4 teaspoon kosher salt -- more to taste
freshly ground black pepper -- a few grinds
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint

Toss the shallots and vinegar in a medium bowl; set aside. Prepare a medium grill fire. Put the eggplant in a bowl and sprinkle with 2 Tbs. of the oil, the cumin, coriander, salt, and pepper; toss to coat. Grill until well browned and softened, 3 to 5 min. per side. When cool, cut into 1/2-inch dice. Toss in the bowl with the shallots; add the herbs. Transfer to a serving bowl. Just before serving, drizzle with the remaining 2 Tbs. oil and season with salt.

Yields about 2 cups (8 one-quarter cup servings)

AuthorNote: The smoky-sweet flavors of compote are a beautiful complement to Middle Eastern-Style Flank [Favorite], but it makes an equally delicious topping for grilled [favorite] or bruschetta.

ChupaNote: A good filling for ravioli, wontons, or samosas, it is also lovely tossed with whole wheat or soba noodles, or over rice for pilaf. Increast the parsley and mint to 1/4 cup (or 1/2 cup) for an eggplant salad.

Cuisine:
"MidEastern"
Source:
"Fine Cooking #65, pp. 46, by Steve Johnson"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 7g Fat (77.2% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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