9 Ingredients
  • 2 medium eggplants, (about 1 pound each)
  • 1/4 cup olive oil
  • coarse salt
  • ground pepper
  • 1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 to 2 tablespoons fresh lemon juice
  • lemon wedges
Nutrition
198
10% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

22% 14

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

5% 16

Carbs (net)

- 10

Fiber

25% 6

Sugars

- 10

Sugars, added

- 0

Protein

8% 4

Cholesterol

1% 2

Sodium

1% 28

Calcium

9% 90

Magnesium

10% 42

Potassium

13% 613

Iron

5% 1

Zinc

7% 1

Phosphorus

15% 106

Vitamin A

2% 17

Vitamin C

13% 11

Thiamin (B1)

9% 0

Riboflavin (B2)

12% 0

Niacin (B3)

8% 1

Vitamin B6

16% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

2% 0

Vitamin E

17% 3

Vitamin K

48% 57

Sugar alcohols

- 0

Water

- 261
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