10 Ingredients
  • 1 large eggplant or 3 Japanese eggplants (about 1 1/2 lb. total), sliced into 1/2-inch-thick planks
  • pepper
  • salt
  • 1 cup plain yogurt (not nonfat)
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • 1/3 cup sliced scallion greens for garnish, optional
Nutrition
210
11% daily value
6 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

30% 20

Saturated

17% 3

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

3% 8

Carbs (net)

- 5

Fiber

12% 3

Sugars

- 5

Sugars, added

- 0

Protein

5% 2

Cholesterol

2% 5

Sodium

15% 359

Calcium

7% 65

Magnesium

5% 20

Potassium

6% 291

Iron

3% 1

Zinc

4% 0

Phosphorus

9% 64

Vitamin A

1% 12

Vitamin C

5% 4

Thiamin (B1)

4% 0

Riboflavin (B2)

7% 0

Niacin (B3)

4% 1

Vitamin B6

8% 0

Folate equivalent (total)

6% 24

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

19% 3

Vitamin K

12% 15
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