| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tamara4 | 1 | servings | |
INGREDIENTS
| 6 | lg | Purple eggplant |
| 6 | Garlic cloves; (6 to 8) | |
| Salt to taste | ||
| 1 | Lemons; juice of, up to 2 | |
| 2 | tb | Yoghurt or mayonnaise |
| 2 | tb | Chopped parsley or coriander |
| 1 | ts | Chopped fresh mint; (optional) |
INSTRUCTIONS
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. Converted by MC_Buster. 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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