Try this Eggplants with Labaneh recipe, or contribute your own.Suggest a better description
First you slice the eggplants without peeling them, about 1/2 inch thick. Put them in a slieve and sprinkle them generously with salt (if possible coarse sea salt, but any other salt would do). Let the bitter fluid go. After one hour you wash the eggplants with running water. You dry the slices with a towel. Dip them in the flour and deep fry them in the boiling oil. Recover the slices, put them on baking paper or directly on a serving plate, one next to the other. When the plate is full, take your prepared Labane, and distribute it in rings on the slices like the topping of a cake. Leave an empty space in the middle. In the meantime heat the olive oil in a small pan, do not overheat. Add the pine seeds. Be careful not to burn them but only to slightly brown them. Immediately take off the heat and distribute with a tablespoon some pine seeds and some olive oil over the eggplant slices with the Labaneh. Serve immediately. An absolutely delicious and easy (once you tested it and know all the little tricks) apperitif for as many guests as you like, when they arrive. Calculate 2 slices per person. Contributor: Ulrich W. Sahm Preparation Time: 00:10 Posted to MM-Recipes Digest by "Ulrich Sahm"
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|Serving Size: 1 Person (261g)|
|Recipe Makes: 6 Persons|
|Calories from Fat: 462 (79%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 0mg||0 %|
|Sodium 1166.9mg||40 %|
|Potassium 447.1mg||12 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 22.6g|
|Protein 4.4g||6 %|
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Calories per serving: 583
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