Middle Eastern Eggplant Rounds Recipes

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MIDDLE-EASTERN EGGPLANT ROUNDS



Middle-Eastern Eggplant Rounds image

High in protein and fiber, hummus can be more than a dip in this guest-worthy dish. Antioxidant-rich eggplant is stacked with hummus and flavored with lemon and parsley for a fresh, low-calorie taste.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
2 baby Italian eggplants (about 6 ounces each), unpeeled, cut into 8 rounds each
Kosher salt
1/2 cup roasted garlic hummus or other prepared hummus
4 cherry or grape tomatoes, quartered
2 tablespoons fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest

Steps:

  • Heat a large nonstick skillet over medium-high heat and add the oil. Add the eggplant rounds and season with 1/4 teaspoon salt. Cover and cook until brown on the bottoms, about 4 minutes. Reduce the heat to medium-low and, working quickly, flip each eggplant round and top with a dollop of hummus and a cherry tomato quarter, rounded-side down. Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.
  • Transfer to a platter using a spatula. Sprinkle with the parsley and lemon zest and serve.

Nutrition Facts : Calories 106 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 284 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 2 grams, Sugar 4 grams

MIDDLE EASTERN EGGPLANT WITH GARLIC SAUCE



Middle Eastern Eggplant With Garlic Sauce image

I found this recipe in a "Khaleej Times" magazine. These make yummy starters and are a personal favourite!

Provided by Seeprats

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium eggplants, cut into 1/4-inch thick round slices
salt
olive oil, for shallow frying
5 garlic cloves
1/4 cup white vinegar
4 tablespoons ground almonds
1/2 cup olive oil
1 1/2 tablespoons lemon juice
2 slices white bread
2 tablespoons of fresh mint, chopped
salt

Steps:

  • Sprinkle some salt over the brinjal slices and keep aside.
  • Cut each garlic clove into two pieces and soak in vinegar for 8-10 minutes.
  • Soak the bread in water then squeeze out the water completely. Crumble with hands and set aside.
  • Next, remove the garlic from vinegar and pound the garlic pieces with a little salt to form a paste.
  • Gradually add the crumbled bread alternating with a little vinegar.
  • When it is well ground into a smooth paste, mix in the ground almonds, olive oil, remaining vinegar, lemon juice and salt to taste.
  • Beat well to obtain a thick creamy consistency.
  • This forms the garlic sauce.
  • Then,towel dry the brinjal slices and shallow fry them.
  • Arrange the fried brinjal slices on a flat serving dish, spoon a dollop of garlic sauce over each slice.
  • Garnish with mint leaves.

Nutrition Facts : Calories 382.7, Fat 30.9, SaturatedFat 4.2, Sodium 93.5, Carbohydrate 25.2, Fiber 10.6, Sugar 7.5, Protein 5.3

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