14 Ingredients
  • 1 (1-pound) eggplant, cut in half lengthwise
  • Cooking spray
  • 10 garlic cloves, unpeeled
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 cup water
  • 1 (14 1/2-ounce) can vegetable broth
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons plain low-fat yogurt
  • 2 teaspoons minced fresh cilantro
Nutrition
129
6% daily value
4 servings
                                       
                                            vegetarian
     

Fat

9% 6

Saturated

3% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

6% 18

Carbs (net)

- 14

Fiber

16% 4

Sugars

- 7

Sugars, added

- 0

Protein

5% 3

Cholesterol

0% 0

Sodium

18% 426

Calcium

5% 54

Magnesium

6% 24

Potassium

10% 340

Iron

5% 1

Zinc

3% 0

Phosphorus

9% 64

Vitamin A

0% 4

Vitamin C

13% 8

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

5% 1

Vitamin B6

11% 0

Folate equivalent (total)

9% 38

Folate (food)

- 30

Folic acid

- 5

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

8% 7
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