| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 6 |
lg |
Purple eggplant |
| 6 |
|
Garlic cloves; (6 to 8) |
|
|
Salt to taste |
| 1 |
|
Lemons; juice of, up to 2 |
| 2 |
tb |
Yoghurt or mayonnaise |
| 2 |
tb |
Chopped parsley or coriander |
| 1 |
ts |
Chopped fresh mint; (optional) |
INSTRUCTIONS
Heat a barbecue until coals are red hot then place the eggplants directly
on the barbecue plate and allow them to char all over turning often, about
30 - 40 minutes until they look like deflated purple balloons and the skin
is blackened. (If you dont have a barbecue, you can do this in a grill pan
or old frypan set over a gas stove).
When the eggplants have cooled, cut them in half and scrape out all the
flesh into a bowl, discarding the skin.
Pound the garlic and salt together in a mortar and pestle until a paste
forms then add this to the eggplant with the lemon juice, yoghurt or
mayonnaise. Mix thoroughly then adjust seasoning with more salt and lemon
juice if desired.
Arrange on a platter and sprinkle with parsley or coriander and a little
fresh chopped mint.
Serve with crusty bread.
Converted by MC_Buster.
Per serving: 39 Calories (kcal); trace Total Fat; (3% calories from fat);
2g Protein; 12g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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