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Name: Eggplants with Labaneh
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 Eggplants; 1 tb Coarse salt; 1 c Flour; 2 c Vegetable oil; 4 tb olive oil; 2 tb Pine seeds

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INGREDIENTS

2 Eggplants
1 tb Coarse salt
1 c Flour
2 c Vegetable oil
4 tb olive oil
2 tb Pine seeds

Persons

INSTRUCTIONS

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" on Aug 14, 1998

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Eggplants with Labaneh

2 Eggplants
1 tb Coarse salt
1 c Flour
2 c Vegetable oil
4 tb olive oil
2 tb Pine seeds

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" <uwsahm@netvision.net.il> on  Aug 14, 1998

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Nutrition

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Serving Size: 1 Person (261g)
Recipe Makes: 6 Persons

Calories: 583
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 %
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.

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Calories per serving: 583

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