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Name: Fried Eggplant with Yogurt
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 Pitted black olives; for; 1 md Green bell pepper; seeded; 1 lg Eggplant; * see note; 1 pn Salt; 1 c Beer; approximately; 15 Garlic minced; 1 c Plain yogurt; 8 ounces; Light-flavored vegetable; 1 Lemon; cut into 8 wedges,; 1/2 c Unbleached all-purpose flour; 1/2 ts Baking Powder; 1 tb olive oil; 1 md Onion; cut into 1" pieces; 1 md Red bell pepper; seeded and

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INGREDIENTS

6 Pitted black olives; for
1 md Green bell pepper; seeded
1 lg Eggplant; * see note
1 pn Salt
1 c Beer; approximately
15 Garlic ; minced
1 c Plain yogurt; 8 ounces
Light-flavored vegetable
1 Lemon; cut into 8 wedges,
1/2 c Unbleached all-purpose flour
1/2 ts Baking Powder
1 tb olive oil
1 md Onion; cut into 1" pieces
1 md Red bell pepper; seeded and

Servings

INSTRUCTIONS

Mix together flour, baking powder, and salt. Whisking constantly, pour in enough beer to form a thin batter, as for pancakes. Add olive oil and whisk again. In a large, heavy frying pan, heat about 1/2 inch of oil. When it is hot enough for frying but not smoking, dip a slice of eggplant into batter and fry on both sides until golden brown. If it seems to be browning too quickly, reduce heat, wait a moment, then fry another slice of batter-dipped eggplant. When temperature is correct, fry dipped slices of eggplant a few at a time, drain of excess oil, and set aside to keep warm. Add peppers to oil and fry just until skin begins to blister. Drain. Then add onion and fry, tossing in oil, until pieces are heated through. Drain and set aside with eggplant to keep warm. In a blender puree yogurt and garlic until garlic is totally dissolved. Cut about 1/2 inch from top and bottom of eggplant. With a sharp knife, peel eggplant lengthwise in strips, making a striped pattern of peeled and unpeeled areas, each about 1 inch wide. Cut eggplant crosswise into 1/4-inch slices. Cover and set aside. To serve, arrange slices of eggplant in a circle around the rim of a serving dish. Scatter onion and bell pepper over eggplant and drizzle yogurt-garlic sauce over all. Garnish with olives and lemon wedges. Serve at once. NOTES : Yield: 6 as a side dish or 12 as a appetizer. Recipe by: Cole Publishing Group Recipe Collection Posted to recipelu-digest by Karen Sonnessa on Feb 3, 1998

NOTES

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Fried Eggplant with Yogurt

6 Pitted black olives; for
1 md Green bell pepper; seeded
1 lg Eggplant; * see note
1 pn Salt
1 c Beer; approximately
15 Garlic minced
1 c Plain yogurt; 8 ounces
 Light-flavored vegetable
1 Lemon; cut into 8 wedges,
1/2 c Unbleached all-purpose flour
1/2 ts Baking Powder
1 tb olive oil
1 md Onion; cut into 1" pieces
1 md Red bell pepper; seeded and

Mix together flour, baking powder, and salt. Whisking constantly, pour in  enough beer to form a thin batter, as for pancakes. Add olive oil and whisk  again. In a large, heavy frying pan, heat about 1/2 inch of oil.    When it is hot enough for frying but not smoking, dip a slice of eggplant  into batter and fry on both sides until golden brown. If it seems to be  browning too quickly, reduce heat, wait a moment, then fry another slice of  batter-dipped eggplant. When temperature is correct, fry dipped slices of  eggplant a few at a time, drain of excess oil, and set aside to keep warm.  Add peppers to oil and fry just until skin begins to blister. Drain. Then  add onion and fry, tossing in oil, until pieces are heated through. Drain  and set aside with eggplant to keep warm.    In a blender puree yogurt and garlic until garlic is totally dissolved.    Cut about 1/2 inch from top and bottom of eggplant. With a sharp knife,  peel eggplant lengthwise in strips, making a striped pattern of peeled and  unpeeled areas, each about 1 inch wide. Cut eggplant crosswise into  1/4-inch slices. Cover and set aside.    To serve, arrange slices of eggplant in a circle around the rim of a  serving dish. Scatter onion and bell pepper over eggplant and drizzle  yogurt-garlic sauce over all. Garnish with olives and lemon wedges. Serve  at once.    NOTES :  Yield: 6 as a side dish or 12 as a appetizer.    Recipe by: Cole Publishing Group Recipe Collection    Posted to recipelu-digest by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on  Feb 3, 1998

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 6 Servings

Calories: 48
Calories from Fat: 6 (12%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 32mg		1 %
Potassium 46.7mg		1 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 8.7g
Protein 1.4g		2 %
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: 48

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