| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Meats | Turkish | Soups/stews, Turkish, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Med. eggplant, about 1 lb | |
| 4 | T | Butter or olive oil |
| 2 | Onions, sliced | |
| 2 | Green peppers * | |
| 2 | Zucchini, sliced 1/4" thick | |
| 1 | c | String beans, in 1 1/2" pcs |
| 2 | Garlic cloves, crushed | |
| 2 | T | Chopped parsley |
| 1/2 | t | Sugar |
| Salt | ||
| Freshly ground pepper | ||
| 1 | c | Beef broth |
| 2 | T | Chopped parsley for garnish |
INSTRUCTIONS
Note: Green peppers should be seeded and cut into strips. Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T. butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 min. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot. FROM: DEBORAH AKYUREK (DNJS60B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 307mg
Potassium: 413mg
Carbohydrates: 12.1g
Fiber: 3g
Sugar: 6.2g
Protein: 2.8g