| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Omani |
Tamara4 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Eggplants |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Fresh lemon juice |
| 3 |
|
Garlic cloves; minced or 3 |
|
|
; teaspoons prepared |
|
|
; minced garlic |
| 1/2 |
c |
Fresh Italian parsley; chopped |
| 1/2 |
c |
Fresh basil leaves; shredded |
| 1/2 |
c |
Toasted pine nuts |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cook the eggplant, either in the oven or microwave (see below). Cut away
the stem of the eggplant and discard. Pulse the eggplant pulp in a food
processor adding oil, parsley, lemon juice and garlic. When the mixture is
sufficiently chopped, add basil and pine nuts and stir to combine. Add salt
and pepper to taste, and serve warm or at room temperature.
TO BAKE EGGPLANTS:
MICROWAVE:
Prick unpeeled eggplants all over and place on several thicknesses of
absorbant paper. Cook uncovered, on HIGH for about 20 minutes (for
1-1.5kg.) When the eggplant is cooked, it will be quite deflated. Tear open
with a fork and allow steam to escape.
OVEN:
Place unpeeled eggplants on an ungreased baking sheet and bake until soft
and split - about 1 1/2 hours. Remove from the oven, and tear open allowing
the flesh to sizzle on the baking sheet.
BARBECUE:
Prick the eggplants all over and place on a barbecue away from the main
heat source. Turn regularly until the eggplant has shrivelled and has a
rich, roasted aroma, about 20 minutes.
Converted by MC_Buster.
Per serving: 1231 Calories (kcal); 110g Total Fat; (76% calories from fat);
11g Protein; 65g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 1/2 Fruit; 21
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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