| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | Eggplants, about 4 1/2 | |
| pounds total | ||
| 2 | Garlic cloves. minced, up | |
| to 3 | ||
| 3 | T | Extra-virgin olive oil, up |
| to 4 | ||
| 1 | t | Strained fresh lemon juice |
| optional up to 2 | ||
| 2 | T | Chopped fresh coriander |
| cilantro optional up | ||
| to 3 | ||
| Salt and freshly ground | ||
| black pepper | ||
| Fresh parsley springs, for | ||
| garnish |
INSTRUCTIONS
(Faye Levy) Preheat over to 400 degrees F. Pierce each eggplant a few times with a fork to prevent it from bursting. Bake whole eggplant on a large baking sheet lined with foil for 30 minutes. Turn eggplants over and bake them 30 to 40 minutes or until very tender when pricked with a fork. Leave eggplants until cool enough to handle. Holding cap, peel off skin of each eggplant. Drain eggplants in a colander for 1 hour. Cut off eggplant caps. Chop the flesh, using a knife, until it is a chunky puree. In a large bowl combine eggplant puree, garlic, oil, lemon juice, coriander and salt and pepper to taste; mix well -- salad should be highly seasoned. Refrigerate at least 30 minutes before serving. Spoon salad into a shallow bowl and garnish with parsley springs. Makes 8-10 servings. Posted to FOODWINE Digest by Mirjam Dorn <dorn@AVODA.JCT.AC.IL> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1856
Calories From Fat: 1119
Total Fat: 124.2g
Cholesterol: 607.8mg
Sodium: 814mg
Potassium: 2529.7mg
Carbohydrates: 6.2g
Fiber: 4.5g
Sugar: <1g
Protein: 170g