CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs, Grains |
Vegetarian |
Hot and spi, Middle east, Vegetarian |
6 |
Servings |
INGREDIENTS
1 |
|
Eggplant, * see note |
1/2 |
c |
Unbleached all-purpose flour |
1/2 |
t |
Baking powder |
1 |
pn |
Salt |
1 |
c |
Beer, approximately |
1 |
T |
Olive oil |
|
|
Light-flavored vegetable |
|
|
oil for frying |
1 |
|
Red bell pepper, seeded and |
|
|
cut into 1" wide strips |
1 |
|
Green bell pepper, seeded |
|
|
and cut into 1" wide |
|
|
strips |
1 |
|
Onion, cut into 1" pieces |
1 |
c |
Plain yogurt, 8 ounces |
15 |
|
Cloves garlic, minced |
6 |
|
Pitted black olives, for |
|
|
garnish |
1 |
|
Lemon, cut into 8 wedges |
|
|
for garnish |
INSTRUCTIONS
Mix together flour, baking powder, and salt. Whisking constantly, pour
in enough beer to form a thin batter, as for pancakes. Add olive oil
and whisk again. In a large, heavy frying pan, heat about 1/2 inch of
oil. When it is hot enough for frying but not smoking, dip a slice of
eggplant into batter and fry on both sides until golden brown. If it
seems to be browning too quickly, reduce heat, wait a moment, then fry
another slice of batter-dipped eggplant. When temperature is correct,
fry dipped slices of eggplant a few at a time, drain of excess oil,
and set aside to keep warm. Add peppers to oil and fry just until skin
begins to blister. Drain. Then add onion and fry, tossing in oil,
until pieces are heated through. Drain and set aside with eggplant to
keep warm. In a blender puree yogurt and garlic until garlic is
totally dissolved. Cut about 1/2 inch from top and bottom of
eggplant. With a sharp knife, peel eggplant lengthwise in strips,
making a striped pattern of peeled and unpeeled areas, each about 1
inch wide. Cut eggplant crosswise into 1/4-inch slices. Cover and set
aside. To serve, arrange slices of eggplant in a circle around the rim
of a serving dish. Scatter onion and bell pepper over eggplant and
drizzle yogurt-garlic sauce over all. Garnish with olives and lemon
wedges. Serve at once. NOTES : Yield: 6 as a side dish or 12 as a
appetizer. Recipe by: Cole Publishing Group Recipe Collection Posted
to recipelu-digest by Karen Sonnessa <> on Feb 3, 1998
A Message from our Provider:
“Jesus: Never-ending fulfillment”