Monday, June 17, 2013

[MC-AllEthnic-Recipes] Turkish Grilled Eggplant Purée With Pomegranate Syrup and Almonds - 11g Carbohydrate; 3g Dietary Fiber;

 

                      
* Exported from MasterCook *

        Grilled Eggplant Purée With Pomegranate Syrup and Almonds

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4         pounds  eggplant -- to 1 1/2 pounds
  2                     garlic cloves -- mashed in a mortar and pestle with a generous pinch of salt
  3        tablespoons  drained yogurt -- or Greek-style yogurt, or labne
  2        tablespoons  fresh lemon juice
  2          teaspoons  pomegranate molasses -- (more to taste)
     1/4           cup  toasted almonds -- (1 ounce almonds), Scant, finely chopped
  2        tablespoons  finely chopped fresh mint
                        Salt and freshly ground pepper -- to taste
                        To garnish: -- Fresh mint leaves

1. Prepare a hot charcoal grill. Pierce the eggplants in several places
with the tip of a knife. Grill, turning them every so often until
completely softened and charred. Transfer to a bowl, and cover tightly.
Allow the eggplants to cool until you can handle them, then remove their
skins and stems, and discard any juice in the bowl. 

2. In a food processor fitted with the steel blade or with a fork, purée
the eggplant. Add the garlic, yogurt, lemon juice, molasses, chopped
almonds and chopped mint. Mix together. Add salt and pepper, taste and
adjust seasonings. 

3. Transfer to a serving bowl, garnish with mint and serve. 

Yield: About 1 1/2 cups, serving six

Advance preparation: The dish is best served warm, but you can grill the
eggplant up to several hours ahead and then reheat it in a warm oven for
about 20 minutes. Leftovers are good for a few days. 

Nutritional information per serving: 72 calories; 3 grams fat; 1 gram
saturated fat; 1 milligram cholesterol; 10 grams carbohydrates; 5 grams
dietary fiber; 6 milligrams sodium (does not include salt added during
preparation); 3 grams protein 

AuthorNote: Coarsely chopped almonds, pomegranate molasses and drained
yogurt contribute a unique set of nutrients to this Turkish grilled
eggplant purée, including manganese, potassium, calcium and vitamin E. You
can find pomegranate molasses in Middle Eastern markets; it has a distinct
sweet-and-sour flavor. When grilling whole eggplants, seek out smaller
ones. 

Cuisine:
  "Turkish"
Source:
  "Martha Rose Shulman, martha-rose-shulman.com."
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 76 Calories; 3g Fat (34.5% calories
from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 7mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 20062 0 0

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