| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Turkish |
Gma2 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Eggplants |
| 3 |
tb |
Lemon juice |
| 3 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; finely minced |
| 1 |
c |
Yogurt |
| 3 |
tb |
Chopped fresh dill |
| 2 |
|
Jalapenos; minced very fine |
| 1/3 |
c |
Toasted walnuts; chopped |
| 3 |
tb |
Chopped Italian parsley |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Broil the eggplants or grill on griddle, turning frequently, until charred
all over and very soft, about 15-20 minutes. Place in drainer tray. Let
stand until cool enough to handle. Carefully remove skin and put the
eggplant pulp in a strainer. Coarsely pure'e or chop the eggplant. Warm the
oil over low heat in a small saute' pan. Add the garlic and cook a minute
or two. Add to the eggplant pulp; stir in the yogurt, herbs, and jalapenos
and then season with salt and pepper. Sprinkle with chopped walnuts and
parsley. Walnuts can be folded into the pure'e instead of used as a
garnish. Adjust seasoning with lemon juice if yogurt isn't tart enough.
Serve with warm pita bread.
Recipes from Joyce Goldstein, author of The Mediterranean Kitchen (William
Morrow and Company, Incup ) and Back to Square One: Old-World Food in a
New-World Kitchen (William Morrow and Company, Incup), copyright 1993 by
Joyce Goldstein.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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