Lebanese Fried Eggplant with Yogurt and Cilantro
Recipe By:
Servings: 6
Preparation Time :0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Amount
2 eggplants -- about 2 1/2 pounds, halved length-wise and cut into 1/4-inch thick rounds
salt
To fry: -- 6 cups olive oil or olive pomace oil
6 large garlic cloves -- pounded in a mortar with 1 teaspoon salt until mushy
4 cups full-fat plain yogurt
1 bunch cilantro -- leaves only, finely chopped
Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.
Preheat the frying oil to 375F.
Fry the eggplant in batches, taking care not to crowd them, until golden brown, 3 to 4 minutes a side. Remove and drain on a tray lined with paper towels until cooled. Let the frying oil cool completely then strain and save for a future use. Stir the garlic paste into the yogurt along with the cilantro. Transfer the eggplant slices to a serving platter and cover with the yogurt. Serve at room temperature.
Makes 6 servings
Author Note: In this preparation, called 'badhinjan maqli ma laban', often served as part of a meze, the eggplant slices are fried, then arranges on a platter and covered with a pungent garlic-flavored yogurt sauce with lots of fresh cilantro. Both Turks and Arabs delight in dishes that are hot and cool at the same time. This eggplant dish is also excellent with grilled [favorite].
Cuisine: "Lebanese"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 145 Calories; 6g Fat (33.1% calories from fat); 7g Protein; 18g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 82mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates
