* Exported from MasterCook *

EGGPLANT KEBAB - PATLICANLI KEBAB

Recipe By :From: Misli Albrecht, (1994)
Serving Size : 10 Preparation Time :0:00
Categories : 5-10G Low Carb Meat Lamb-Kebabs
Regional Turkish Vegetables
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb lamb -- 750gr
or veal or beef cubed
1 lg onions -- chopped
4 tbsp. butter
2 lg tomatoes -- 1 diced, 1 sliced
salt and pepper -- to taste
4 lg eggplants
2 green peppers -- de seed ring sliced

Saute meat and onions with a little butter in a small saucepan . Stir until meat is browned. Add the diced tomato, salt and pepper. Cover and cook on a low heat until meat is tender.
Cut the stem off the eggplant. Then peel off a half inch wide strip of the black skin lengthwise leaving the next half inch with the skin on. Repeat until you make a striped effect. Then cut vegetable crosswise into 1 inch thick round slices. Place slices in a deep tray and salt them generously. Fill tray with cold water. Leave about 30 minutes. Squeeze out the bitter juice, wash with cold water and dry. Place 3 tbsp butter in a frying pan. Heat and saut‚ eggplant
slices on both sides. Place in a shallow flat cooking pot in one layer. Spread the cooked meat on top. Garnish with green pepper rings and tomato slices. Cover and cook over medium heat for about 20 to 25 minutes. Serve with tomato pilav.

Cuisine:
"Turkish"










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Per Serving (excluding unknown items): 197 Calories; 13g Fat (55.1% calories from fat); 8g Protein; 15g Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol; 76mg Sodium. Exchanges: 1 Lean Meat; 3 Vegetable; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0