Cold meze dish
Try to find eggplants as fat as possible. Pierce the eggplant and green pepper skins in several places. Cook on an open flame turning occasionally until the skin is deeply-charred and the flesh has completely softened (test from the botton of the eggplant). The longer the better. I prefer to place the eggplants directly on top of the charcoal in a grill. (I have made a small grate to keep them from getting too much soot on them.) If you use a grill, simply wipe them with a paper towel as you are removing them.
While still hot, hold them by the stalks (or with a fork) and scrape off the charred peel with the sharp edge of a knife, but finish the cleaning with the back edge of the knife. Cut away the stalk and any seedy parts of the flesh. While the eggplants are grilling, crush salt into garlic with mortor and pestle. Mix oil, lemon juice, garlic, salt and pepper in a large bowl. Dice the flesh in and whisk into the bowl with the dressing immediately. At this point, the tomatoes, green peppers (also skinned), parsley and dill can be added. A tablespoon of yogurt can also be added if desired.
Decorate with black olives.
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Serving Size: 1 (440g) | ||
Recipe Makes: 6 | ||
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Calories: 269 | ||
Calories from Fat: 174 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 50.8mg | 2 % | |
Potassium 964.5mg | 25 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 11.9g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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