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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. In a pot over medium heat, add the eggplant and water; cook until tender and the water evaporates. Mash the eggplant so no large chunks remain. Allow to cool completely. | 2. In a large bowl, add the yogurt, mashed eggplant, green onions, cilantro, pepper and salt; mix well. | 3. To smoke the salad, heat one piece charcoal over open flame until gray and reddish in color. Place a small square of aluminum foil in the eggplant salad (make room in the center for the foil). Place the hot charcoal on the piece of foil in the bowl. Add the margarine on top of the charcoal and cover salad bowl immediately. Allow to smoke for 10 minutes; remove charcoal. | 4. Chill the salad in the refrigerator and garnish with fresh chopped cilantro and sprinkle of paprika. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cubed	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
yogurt	1 1/2	cups		224.175	17.1255	12.7523	11.9438
green onion	1	bunch	chopped	-	-	-	-
cilantro	1/2	bunch	chopped	-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt	to taste			-	-	-	-
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.