* Exported from MasterCook *

EGGPLANT SALAD

Recipe By :The AUSSIE LC GOURMET
Serving Size : 8 Preparation Time :0:45
Categories : 5-10G Low Carb Regional Turkish
Salads Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kg eggplants -- 2lb
2 cups olive oil -- more if needed
2 tbsp vinegar
2 tbsp lemon juice
salt -- to taste
GARNISH
2 tomatoes -- sliced
1 lg onion -- sliced
4 green peppers -- de seed and slice
15 olives

Grill eggplants until skins start to blacken. Remove skins and set aside. Put into large bowl with the olive oil, salt, vinegar and lemon juice. Mix well. Leave to stand for 10 minutes then mash with fork. Place on a large plate and garnish with tomatoes, onions, peppers and olives.

Variation: Dress with yogurt or sour cream.

Cuisine:
"Turkish"










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Per Serving (excluding unknown items): 542 Calories; 55g Fat (88.8% calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates.

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 0 0