Tuesday, July 9, 2013

[MC-AllEthnic-Recipes] Turkish Savory Crackers - Crick-Cracks - 19g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                  Turkish Savory Crackers - Crick-Cracks
 
Recipe By     :Chef/Owner Ana Sortun, Oleana Restaurant, Cambridge, Mass
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  flour -- plus 1/2 to 3/4 cups for rolling out the dough
     1/2           cup  cornmeal
  1         tablespoon  sugar
  1 1/2      teaspoons  salt
  10       tablespoons  cold unsalted butter -- cut into ½-inch cubes
     3/4           cup  buttermilk
  1         tablespoon  sesame seeds
  2          teaspoons  poppy seeds
  1           teaspoon  nigella seeds
 
1. In the mixing bowl fitted for a standing mixer (such as a Kitchen Aid),
combine the 1 1/2 cups of the flour, the cornmeal, sugar, 1/2 teaspoon of
the salt, and the butter.
 
2. Using the paddle attachment of an electric mixer, mix the ingredients
on low speed until the butter breaks down into pea-sized pieces. Pour in
the buttermilk and mix again until it is just combined. The dough will
come together quickly and will be a little wet.
 
3. Wrap the dough in plastic, pressing it into a flat rectangle about an
inch thick. Chill the dough for 3 hours or overnight.
 
4. Divide the dough into quarters. Lightly flour your rolling-out surface
with about 1/4 cup of flour. Roll out the first quarter into a rectangle,
approximately 12 × 15 inches. Don't worry about making the dough into the
perfect size or shape; it's most important that it rolls out to be 1/16
inch thick or as thin as you can make it.
 
5. Line a heavy baking sheet with parchment paper.
 
6. Roll the dough over the rolling pin or fold it in half to pick it up
and place it on the lined baking sheet. Place another sheet of paper on
top of the rolled dough and roll out the remaining quarters of dough,
layering them on the baking sheet, separated by parchment paper. This is
an easy way to store the dough as it chills. Chill the rolled-out dough
for at least an hour or overnight.
 
7. Preheat the oven to 350°F.
 
8. Place 1 sheet of dough onto each of 4 heavy baking sheets, leaving them
on the parchment paper. Dock the dough by pricking little holes into it
with a fork; this keeps the dough from bubbling too much when it bakes and
creates a cracker pattern.
 
9. Using a ruler and a pizza cutter or knife, cut the dough into 3-inch
squares, leaving odd pieces on the ends. It's easier to leave those pieces
to snack on after they're baked rather than reroll the scraps and repeat
the process. The dough will get tough if rerolled.
 
10. In a small mixing bowl, combine the sesame seeds, poppy seeds, nigella
seeds, and the remaining teaspoon of salt.
 
11. Using a pastry brush, moisten each sheet of cut crackers lightly with
water and then sprinkle each evenly with the salted seed mixture.
 
12. Place the crackers in the oven and reduce the temperature to 325°F.
Bake them for 8 minutes and rotate the pan. Continue baking the crackers
for another 10 to 11 minutes or until lightly browned. If your oven can
only hold two pans at a time, keep the other two chilled while you are
baking the first two.
 
13. Cool the crick-cracks completely before serving. Store them in an
airtight container for up to 5 days.
 
Yield : Makes 1 pound of crackers to serve up to 12 people as a snack
 
My friend Ayfer Unsal from Gaziantep, Turkey, introduced me to the savory
treats she calls crick-cracks. Found in many different shapes-round rings,
long and thin breadsticks, or flat-in bakeries throughout turkey, they're
traditionally eaten with afternoon tea, but I like to serve them as a
cracker for spreads (such as whipped feta, creamy parsnip hummus, and hot
buttered hummus with basturma and tomato). Turkish crick-cracks are
sprinkled only with nigella seeds, but Oleana's pastry chef, Maura
Kilpatrick loads the restaurant's crick-cracks with nigella, poppy and
sesame seeds.
 
 
 
 
Cuisine:
  "Turkish"
Source:
  "Spice: Flavors of the Eastern Meditteranean by Ana Sortun, 2006"
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "1 pound crackers"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 181 Calories; 11g Fat (52.8%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 26mg
Cholesterol; 285mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 1357

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[MC-AllEthnic-Recipes] Sweet Potato Bisteeya - Moroccan Borek ; 34g Carbohydrate; 5g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                  Sweet Potato Bisteeya - Moroccan Borek
 
Recipe By     :Chef/Owner Ana Sortun, Oleana, Cambridge, MA
Serving Size  : 7     Preparation Time :0:00
Categories    : LowerCarbs                      Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  sweet potatoes -- (about 4) peeled and cut in half crosswise
  2        tablespoons  butter
  1              large  onion -- finely minced (about 2 cups)
     1/8      teaspoon  turmeric
  1              Pinch  saffron -- (about 12 threads)
  1           teaspoon  grated fresh ginger
                        Salt -- to taste
  1           teaspoon  freshly ground white pepper -- . (or black pepper)
  4                     eggs -- beaten
  2        tablespoons  freshly squeezed lemon juice -- (about ½ lemon)
     1/4           cup  finely chopped fresh parsley -- (about 1 small bunch)
     3/4           cup  pine nuts
     1/4           cup  confectioners sugar -- plus 1 tablespoon for dusting
  2          teaspoons  ground cinnamon
     1/2           cup  extra virgin olive oil
  1              pound  phyllo dough -- (you will need only 9 sheets)
 
1. Preheat the oven to 350°F.
 
2. Place the sweet potatoes in a medium saucepan and cover them with
water. Bring them to a boil over high heat. Lower the heat to medium and
simmer for 20 to 25 minutes, until the potatoes are tender.
 
3. Meanwhile, in a medium sauté pan over medium heat, melt and brown the
butter. Stir in the onion, turmeric, and saffron. Lower the heat to
medium-low and cook for 4 to 5 minutes, stirring occasionally, until the
onions are soft but not brown. Stir in the ginger and set aside.
 
4. Drain the potatoes, reserving 1/2 to 3/4 cup of the cooking liquid.
 
5. In a food processor fitted with a metal blade, purée the potatoes until
they are creamy and, soft, adding the reserved cooking liquid. Depending
on the size of your food processor, you may need to purée them in two
batches. Season the mixture with salt and pepper to taste. Add the eggs,
lemon juice, and herbs and blend again until smooth. Scrape the mixture
into a large mixing bowl, stir in the onion mixture, and season with a
little more salt to' taste. Set aside.
 
6. Place the pine nuts on a heavy baking sheet and toast them for 8 to 10
minutes in the oven, until golden brown, Cool.
 
7. Coarsely chop the pine nuts by hand or in a food processor fitted with
a metal blade. Place in a small mixing bowl and stir in 1/4 cup of
confectioners sugar and the cinnamon. Set aside.
 
8. Begin to assemble the bisteeya by brushing the bottom of a 9-inch pie
pan with olive oil. Place one sheet of phyllo dough on the counter and
brush generously with oil. Sprinkle with about a tablespoon of the pine
nut mixture. Top with another sheet of phyllo dough and brush generously
with oil. Add a third sheet and brush with oil.
 
9. Place these layers in the pie pan, allowing the edges of pastry to hang
over the sides. Repeat the same process with another three layers of
phyllo dough (one with nuts and two with oil only) and place over the
other sheets in the opposite direction, so that the edges of the pan are
completely covered and you have 4 equal flaps to eventually fold over.
 
10. Fill the dough with the sweet potato mixture. Make one last layer of 3
by repeating the same process of nuts and layered sheets. Place the dough
on top of the sweet potato filling and fold the overlaying edges over on
top so that the pie is completely covered.
 
11. Brush the top with oil and sprinkle the remaining nuts on top.
 
12. Bake the pie for 40 to 45 minutes, until puffy and golden brown.
 
13. Cut the pie into slices and dust with more powdered sugar. Serve the
bisteeya warm or at room temperature.
 
Yield : Makes one 10-inch pie to serve 6 to 8
 
AuthorNotes: This is my version of bisteeya, inspired by the classic
sweet/savory Moroccan pie made with chicken or squab, saffron, cinnamon,
sugar, and nuts. Traditionally, bisteeya is made with brik pastry, which
is a paper-thin crepe. Brik pastry is hard to find, so I substitute phyllo
dough in its place. If you have access to Middle Eastern or eastern
Mediterranean shops, look for "country-style" phyllo dough that is a
little thicker than the regular brands. It's easier to handle and is just
as flaky. If you do have access to feuilles de brikor brik pastry, you
will need about 6 sheets.
 
This spiced-up sweet potato pie is perfect for the fall and winter and is
delicious on its own with an arugula, watercress, or spinach salad. It
also makes a good accompaniment to roasted or grilled [favorites].
 
Cuisine:
  "Moroccan"
Source:
  "Spice: Flavors of the Eastern Meditteranean by Ana Sortun"
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "1 ten-inch pie"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 610 Calories; 33g Fat (61.2%
calories from fat); 14g Protein; 34g Carbohydrate; 5g Dietary Fiber; 130mg
Cholesterol; 402mg Sodium.  Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Squash and Stilton Biscuits - 20g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                       Squash and Stilton Biscuits
 
Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  all-purpose flour -- plus more for patting out
  1         tablespoon  baking powder -- plus 1 teaspoon
  1         tablespoon  sugar
     1/2      teaspoon  salt
     3/4           cup  mashed winter squash -- sweet potatoes or yams
     2/3           cup  milk -- plus more for brushing
  7        tablespoons  unsalted butter -- 4 melted and 3 softened
     1/3           cup  crumbled Stilton cheese -- or other blue cheese (1 1/2 ounces)
                        To serve: -- Cranberry sauce or relish
 
Preheat the oven to 450°. In a medium bowl, sift the flour with the baking
  powder, sugar and salt. In a small bowl, combine the squash with 2/3 cup
of   the milk and the melted butter. Stir the squash into the dry
ingredients until   a soft, wet dough forms.  
 
Turn the dough out onto a generously floured surface and pat it into a 
10-inch disk about 1/4 inch thick. Generously dust the dough with flour.
Using   a 2-inch biscuit cutter, cut out 12 rounds. Gather the dough
scraps, pat them   out into another disk and cut out 4 more rounds, using
more flour if   necessary.  
 
In a small bowl, blend the 3 tablespoons of softened butter with the 
Stilton. Spoon the Stilton butter onto 8 of the rounds and top with the 
remaining 8 rounds. Transfer the biscuits to a heavy baking sheet and
brush   the tops with milk. Bake for about 15 minutes, or until golden and
firm. Serve   warm, with cranberry sauce.
 
Serves 8
 
The dough for these biscuits, also from Ana Sortun of Oleana, is very
moist. You'll need to use plenty of flour when you pat the dough out for
cutting.
 
Cuisine:
  "Mediterranean"
Source:
  "Food & Wine, November 2000"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 207 Calories; 13g Fat (53.9%
calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 34mg
Cholesterol; 407mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 27039 0 0 2991 0

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[MC-AllEthnic-Recipes] Spring Pea Bissara - 2 pts plus; 7g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                            Spring Pea Bissara
 
Recipe By     :Chef Ana Sortun, Oleana & Sofra [restaurants], Cambridge, MA
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  olive oil
     1/4           cup  chopped sweet onion -- s or shallots
     1/4      teaspoon  chopped garlic
  2               cups  fresh shelled peas
  2        tablespoons  chopped dill -- plus more for garnish
  2        tablespoons  chopped cilantro
  2        tablespoons  chopped fresh mint
  2        tablespoons  chopped parsley
  2        tablespoons  walnut oil
     1/4      teaspoon  Aleppo red pepper flakes -- or 1/8 t. sweet paprika & 1/8 t. cayenne
                        Salt to taste
                        To garnish: -- Crushed toasted walnuts
 
Heat the olive oil in a sauté pan over medium heat. Add the onions and
garlic and sauté until soft, about 5 minutes.
 
Transfer the contents of the pan to a food processor. Add the peas, dill,
cilantro, mint, parsley, walnut oil, and Aleppo pepper. Pulse until the
mixture is chunky. Season to taste with salt.
 
Transfer the dip to a serving dish. Garnish with crushed walnuts and extra
dill. Serve with pita or crackers.
 
Yield: 6 to 8 servings an as appetizer
 
Ana Sortun's version of this North African dip is made with peas and a
variety of fresh herbs.
 
Cuisine:
  "Moroccan"
Source:
  "James Beard Foundation"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 80 Calories; 5g Fat (55.4% calories
from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
4mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat.
 
 
Nutr. Assoc. : 0 0 0 26079 0 0 0 0 0 0 0 0

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Sunday, July 7, 2013

[MC-AllEthnic-Recipes] File - Mastercook generic formatting

 


For those who do not have MasterCook or other data base, it is possible
to post to ERMC with manual formatting. Here is an example.

@@@@@
title
<hard return>
ingredients
<hard return>
directions

Example:

@@@@@
Squash Casserole

2 pounds yellow squash
2 medium tomatoes, sliced
Salt and pepper, to taste
2 medium onions, sliced
1/2 cup Parmesan Cheese
1/4 cup Margarine, (1/2 stick)

Preheat oven to 350 degrees F. Peel and slice squash into rounds about 1/2" thick. Place about 1/3 of the sliced squash in the bottom of a baking dish, add a 1/3 of the tomatoes, salt and pepper, 1/3 of the onions and 1/3 of the cheese. Dot with 1/3 of the margarine. Repeat with additional two layers. Cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Serves 4-6.

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Friday, July 5, 2013

[MC-AllEthnic-Recipes] Spinach Falafel With Tahini Sauce - 31g Carbohydrate; 7g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                    Spinach Falafel With Tahini Sauce
 
Recipe By     :Spice: Flavors of the Eastern Mediterranean by Ana Sortun
Serving Size  : 5     Preparation Time :0:00
Categories    : LowerCarbs                      Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Tahini Sauce:
     1/4           cup  tahini
     1/4           cup  extra-virgin olive oil
     3/4      teaspoon  ground cumin
     3/4      teaspoon  chopped garlic
  1           teaspoon  freshly squeezed lemon juice
                        Falafel:
     1/2         small  onion -- peeled and finely chopped
  4        tablespoons  extra-virgin olive oil
  1 1/2      teaspoons  ground cumin
     1/4      teaspoon  ground allspice
                        Ice cubes
     3/4      teaspoon  salt -- plus more to taste
  1              pound  spinach leaves
  1                cup  milk
     1/3      teaspoon  black pepper -- plus more to taste
     3/4           cup  chickpea flour
     1/4           cup  chickpeas -- cooked or canned
  2          teaspoons  lemon juice
                        To fry: -- 4 to 6 cups canola oil
                        To dredge: -- 1/4 cup flour
  2         rectangles  lavash bread
                        To garnish: -- salad greens
 
1. Place all tahini sauce ingredients in a blender and blend until smooth.
 
2. In a small sauté pan over medium-high heat, sauté the onion in 1
tablespoon of olive oil. Add the cumin and allspice. Cook, stirring from
time to time, for about 6 minutes, until the onions are soft and
translucent. Reduce the heat to medium if the onions cook too quickly;
they should not brown. Remove the onions from the heat and set aside.
 
2. Prepare a medium bowl of ice water.
 
3. Bring a medium saucepan of water to a boil and add salt to taste. Drop
the spinach in and cook for 1 minute, until it becomes limp and dark
green. Drain and drop the spinach into the ice water. Let the spinach sit
in the ice water for a couple of minutes until completely chilled.
 
4. Remove the spinach from the ice water, little by little, squeezing it
dry in small amounts. Squeeze as much water as possible from the leaves
(squeeze hard between the palms of your hands). You should have about 2
cups of blanched spinach.
 
5. Chop the spinach into small pieces and set aside.
 
6. In a medium saucepan, bring the milk to a boil (when it rises up in the
pan) on high heat. Reduce the heat to medium and whisk in 3/4 teaspoon
salt and 1/3 teaspoon pepper. Taste the milk to make sure it is seasoned
well and add more salt or pepper to taste.
 
7. Slowly whisk in the chickpea flour, little by little, until it is so
thick that you can't whisk it anymore. Switch to a wooden spoon and stir
in the remaining 3 tablespoons of olive oil; keep stirring for another
minute, until it is incorporated. Reduce the heat to very low and cook for
about 12 minutes, stirring occasionally. Be careful not to get your face
too close to the pan because it can bubble and spit, like polenta. When
done, the edges should pull away from the sides of the pan and the mixture
should be very thick.
 
8. In a large mixing bowl, combine the chickpeas, lemon juice, onion
mixture, chickpea mixture and chopped spinach. Stir until the ingredients
are incorporated into the chickpea mixture, which is the binder for all
the vegetables. Season with salt and pepper to taste.
 
9. Scrape the mixture onto a baking sheet or shallow roasting dish and
chill for at least 2 hours or overnight.
 
10. Form the falafel into 15 or 16 balls, about 1 1/2 inches in diameter.
 
11. Place the canola oil in a large, heavy saucepan or countertop fryer
and heat to 350F.
 
12. Dredge each falafel ball in flour and carefully drop them one by one
into the hot oil. Cook for about 4 minutes, until golden brown and hot
inside. Remove the falafel from the oil and drain them on paper towels.
Sprinkle lightly with salt.
 
13. Line a platter with the lavash bread and top them with the hot
falafel. Spoon a couple of teaspoons of tahini sauce over the top of each
falafel and garnish with a few salad greens. Serve immediately, passing
around tahini sauce.
 
Serves 4 to 6
 
prep: 50 minutes
 
total: 1 hour , plus at least 2 hours chilling time
 
This non-traditional falafel is a light twist on the classic (which is
often too heavy, especially as a side dish or mezze). It pairs wonderfully
with a glass of pinot noir.
 
Cuisine:
  "Mediterranean"
Source:
  "Cookthink"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 460 Calories; 33g Fat (63.2%
calories from fat); 12g Protein; 31g Carbohydrate; 7g Dietary Fiber; 7mg
Cholesterol; 470mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 26475 0

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[MC-AllEthnic-Recipes] Spice-Braised Gingered Eggplant with Mint Yogurt - Moroccan- 21g Carbohydrate; 6g Dietary Fiber

 

                     
* Exported from MasterCook *
 
       Spice-Braised Gingered Eggplant with Mint Yogurt - Moroccan
 
Recipe By     :Nico Monday and Amelia O'Reilly, The Market [restaurant]
Serving Size  : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 20%)          Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  plain whole-milk yogurt
     1/4           cup  finely chopped mint
  1           teaspoon  red wine vinegar
                        Kosher salt
                        To fry: -- Vegetable oil
  36            ounces  long narrow eggplants -- Six (6-ounce) Italian or Japanese eggplants, halved lengthwise
  1         tablespoon  cumin seeds
  1         tablespoon  coriander seeds
  1           teaspoon  yellow mustard seeds
  1               cans  diced tomatoes -- (28 ounce) two 14-oz cans
  2             ounces  fresh ginger -- peeled and coarsely chopped
  6                     garlic cloves -- very finely chopped
  1                     jalapeño -- seeded and finely chopped
     1/2           cup  chopped cilantro -- plus more for garnish
     1/2           cup  chopped parsley -- plus more for garnish
 
In a medium bowl, whisk the yogurt with the mint and vinegar and season
with salt. Cover and refrigerate.
 
Preheat the oven to 400°. In a large, deep skillet, heat 1/2 inch of
vegetable oil until shimmering. Add half of the eggplant, cut side down,
and fry over moderate heat, turning once, until lightly golden, about 10
minutes. Transfer the eggplant to paper towels to drain and season with
salt. Repeat with the remaining eggplant.
 
In a small skillet, toast the cumin and coriander seeds over moderate
heat, stirring, until fragrant, about 2 minutes. Transfer to a spice
grinder and let cool completely, then finely grind the spices. Add the
mustard seeds to the skillet and toast over moderate heat until they start
to pop, about 2 minutes.
 
In a 9-by-13-inch ceramic baking dish, mix the tomatoes with the ground
spices, toasted mustard seeds, ginger, garlic, jalapeño, 2 teaspoons of
salt, 1 cup of water and the 1/2 cup each of chopped cilantro and parsley.
Arrange the eggplant halves cut side down in the sauce and cover tightly
with aluminum foil. Bake for 30 minutes, turning the eggplant once, until
it is tender. Remove the foil and bake the eggplant for 15 minutes longer.
Let the eggplant cool completely in the sauce.
 
Transfer the eggplant to plates. Spoon the tomato sauce on top and drizzle
with the yogurt sauce. Garnish with chopped cilantro and parsley and
serve.
 
Serves 4 as a main, or 6 as a side dish
ACTIVE: 1 HR 15 MIN
TOTAL TIME: 2 HRS plus cooling
 
Suggested Pairing: Fresh, raspberry-rich Pinot Noir.
 
AuthorNote: They serve the baked eggplant at The Market, both as a first
course and as a main with couscous, chickpeas and charmoula (a punchy,
cilantro-based Moroccan sauce).
 
ChupaNote: to cut down on the fat, I grilled the eggplant instead of
frying. The per serving nutrition calculation is for grilled eggplant, not
fried as per the original instructions. This reheats well, if you'd like
to prepare ahead of time and refrigerate. It is also good at room
temperature. To up the heat a little, I used the diced tomatoes with
jalapenoes (Rotel).
 
Cuisine:
  "Moroccan"
Source:
  "Food & Wine, November 2012"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 115 Calories; 3g Fat (17.6%
calories from fat); 6g Protein; 21g Carbohydrate; 6g Dietary Fiber; 6mg
Cholesterol; 36mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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