10 Ingredients
  • 2 eggplants (about 2 lbs), peeled and cut into 2-inch chunks
  • 1 tbsp salt
  • 1/4 cup whole-milk plain greek yogurt
  • 1 tsp smoked salt
  • 1 tsp finely minced garlic (about 1 large clove)
  • 1 tbsp freshly squeezed lemon juice (from 1/2 lemon)
  • 2 tbsps extra-virgin olive oil (plus more for finishing)
  • 1/2 cup toasted pine nuts
  • 2 tsps urfa chilies, plus a pinch for garnish
  • Freshly ground pepper, to taste
Nutrition
163
8% daily value
6 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

6% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 4

Carbs

4% 11

Carbs (net)

- 5

Fiber

22% 6

Sugars

- 4

Protein

8% 4

Cholesterol

1% 2

Sodium

39% 936

Calcium

3% 25

Magnesium

12% 50

Potassium

12% 422

Iron

6% 1

Zinc

7% 1

Phosphorus

15% 104

Vitamin A

2% 18

Vitamin C

8% 5

Thiamin (B1)

6% 0

Riboflavin (B2)

4% 0

Niacin (B3)

7% 1

Vitamin B6

7% 0

Folic Acid (B9)

9% 38

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

18% 14
Comments