8 Ingredients
  • 3 eggplants, about 1 1/2 pounds total
  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 cups plain whole milk yogurt, preferably Greek-style yogurt
  • Juice of 1 lemon
  • 2 cloves, garlic crushed
  • coarse salt
  • 2 tablespoons chopped fresh flat-leaf parsley, (optional)
  • 1 tablespoon pomegranate seeds, (optional)
Nutrition
137
7% daily value
6 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

16% 10

Saturated

15% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

3% 8

Carbs (net)

- 5

Fiber

12% 3

Sugars

- 5

Sugars, added

- 0

Protein

11% 5

Cholesterol

3% 8

Sodium

1% 30

Calcium

5% 51

Magnesium

3% 14

Potassium

5% 224

Iron

2% 0

Zinc

1% 0

Phosphorus

3% 24

Vitamin A

0% 1

Vitamin C

8% 7

Thiamin (B1)

3% 0

Riboflavin (B2)

3% 0

Niacin (B3)

4% 1

Vitamin B6

7% 0

Folate equivalent (total)

5% 21

Folate (food)

- 21

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

6% 7

Sugar alcohols

- 0

Water

- 93
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