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
491
25% daily value
2 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

61% 39

Saturated

18% 4

Trans

- 0

Carbs

11% 33

Fiber

67% 17

Sugars

- 13

Protein

24% 12

Cholesterol

2% 5

Sodium

167% 3998

Calcium

8% 77

Magnesium

37% 150

Potassium

36% 1268

Iron

17% 3

Zinc

20% 3

Vitamin A

3% 155

Vitamin C

24% 14

Thiamin (B1)

18% 0

Riboflavin (B2)

13% 0

Niacin (B3)

22% 4

Vitamin B6

21% 0

Folic Acid (B9)

28% 113

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

32% 6

Vitamin K

53% 43
Comments