Turkish Pureed Eggplant Tomato and Bell Pepper Salad - 11g Carbs, 4g Fiber
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals) Lower Carbs Vegan
2 pounds eggplant
1 green bell pepper
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt
4 large garlic cloves -- finely chopped
1 large ripe tomato -- peeled, seeded and chopped
To serve: -- warm Arabic flatbreads, cut into wedges
Preheat the oven to 425F. On a baking sheet, bake the eggplant and green pepper until the skins are blackened, 40 to 45 minutes. Remove from the oven, and when they are cool enough to handle, remove the skins from both. Core, seed, and chop the bell pepper. Place the eggplant in a stainer and chop with a knife by swishing it back and forth. Let the eggplant rest in the strainer to drain off the liquid for 15 minutes.Place the eggplant in a large bowl with the lemon juice, olive oil, and salt; mix well and leave for 15 minutes in the refrigerator.Stir the garlic, tomato, and bell pepper into the eggplant, check the seasonings, then refrigerate for another 30 minutes.Arrange attractively on a platter and serve a room temperature with the warm bread.
Makes 6 meze, starter, servings
AuthorNote: Paltican salatasi, or eggplant salad, has the same name as a number of other eggplant salads in Turkey. It's a popular salad throughout the Middle East. You can garnish this dish in its serving platter with wedges of tomatoes, dill, parsley, and black olives.
Cuisine: "Turkish"
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): 125 Calories; 9g Fat (62.7% calories from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 362mg Sodium
Exchanges: 2 Vegetable; 0 Fruit; 2 Fat
