Try this Smoked Eggplant Salad recipe, or contribute your own.Suggest a better description
Heat a barbecue until coals are red hot then place the eggplants directly on the barbecue plate and allow them to char all over turning often, about 30 - 40 minutes until they look like deflated purple balloons and the skin is blackened. (If you dont have a barbecue, you can do this in a grill pan or old frypan set over a gas stove). When the eggplants have cooled, cut them in half and scrape out all the flesh into a bowl, discarding the skin. Pound the garlic and salt together in a mortar and pestle until a paste forms then add this to the eggplant with the lemon juice, yoghurt or mayonnaise. Mix thoroughly then adjust seasoning with more salt and lemon juice if desired. Arrange on a platter and sprinkle with parsley or coriander and a little fresh chopped mint. Serve with crusty bread. Per serving: 39 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3288g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 56 (7%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 220.8mg||8 %|
|Potassium 7562.4mg||199 %|
|Total Carbohydrate 187.4g||55 %|
|Dietary Fiber 111.8g||447 %|
|Sugars, other 75.6g|
|Protein 33.2g||47 %|
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Calories per serving: 789
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