Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large globe eggplant, or 4 small Asian eggplants
- 4 to 6 tablespoons extra virgin olive oil, or as needed
- 3 garlic cloves, chopped
- Juice of 1/2 lemon
- Salt and cayenne pepper to taste
Directions
1) Roast the eggplant(s) over an open flame, such as the top of a gas stove or a barbecue, turning the eggplant until it is evenly charred and blackened. Transfer the eggplant(s) to a bowl. Cover and set aside until cool enough to handle.
2) Remove the eggplant from the bowl, saving any liquid that accumulates; this will have a nice smoky flavor that will enhance the final dish. Peel away the skin using your fingers and a paring knife. Discard the charred blackened skin, though quite a bit of the charred bits will remain. (Don't worry, they will disappear into the smoky eggplant mixture.)
3) Coarsely chop the eggplant flesh and return it to the bowl with any liquid that has accumulated. Mix in the rest of the ingredients: olive oil, garlic and lemon juice; season with salt and pepper.
Category:Arabian Recipes
Category:Arabian Salads