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Receta Broiled Eggplant Tomato Salad With Spicy Sour Cream Dressing
by Global Cookbook

Broiled Eggplant Tomato Salad With Spicy Sour Cream Dressing
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  Raciónes: 6

Ingredientes

  • 3 x Italian eggplants - (abt 4 to 6 ounce ea)
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 x garlic clove pressed
  • 1/2 tsp dry oregano
  • 1/4 tsp salt
  • 1/8 tsp freshly-grnd black pepper
  • 1 c. cherry tomatoes halved
  • 1/2 c. lowfat sour cream
  • 2 Tbsp. whole lowfat milk yogurt
  • 1 x garlic clove pressed
  • 1 Tbsp. finely-minced cilantro
  • 1/2 tsp grnd cumin
  • 1/2 tsp salt Cilantro sprigs for garnish

Direcciones

  1. Heat broiler or possibly grill. Cut eggplants lengthwise into 3 or possibly 4 thin slices, leaving eggplants intact at stem end. Fan out slices.
  2. In a small bowl, combine oil, lemon juice, garlic, oregano, salt and pepper. Brush eggplants on both sides with half the mix. Grill or possibly broil 3 to 4 min per side till tender and slightly charred.
  3. Place eggplants on a serving platter, surround with tomatoes. Drizzle with remaining extra virgin olive oil mix. Cold eggplants to room temperature.
  4. Make dressing: In a small bowl, combine lowfat sour cream, yogurt, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon some dressing over eggplants and tomatoes and pass remainder. Garnish with cilantro sprigs.
  5. This recipe yields 6 servings.
  6. Description: "Mediterranean ingredients and seasonings make this an ideal summer side dish. If you can grill the eggplants over coals, this salad will have even more flavor."