10 Ingredients
  • 2 eggplants (about 2 pounds), peeled and cut into 2-inch chunks
  • 1 tablespoon salt
  • 1/4 cup whole-milk plain Greek yogurt
  • 1 teaspoon smoked salt
  • 1 teaspoon finely minced garlic (about 1 large clove)
  • 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
  • 2 tablespoons extra-virgin olive oil (plus more for finishing)
  • 1/2 cup toasted pine nuts
  • 2 teaspoons Urfa chilies, plus a pinch for garnish
  • Freshly ground pepper, to taste
Nutrition
166
8% daily value
6 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

20% 13

Saturated

8% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 4

Carbs

4% 12

Carbs (net)

- 6

Fiber

20% 5

Sugars

- 6

Sugars, added

- 0

Protein

8% 4

Cholesterol

1% 2

Sodium

18% 425

Calcium

3% 28

Magnesium

13% 51

Potassium

12% 427

Iron

6% 1

Zinc

7% 1

Phosphorus

15% 103

Vitamin A

0% 2

Vitamin C

8% 5

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

7% 1

Vitamin B6

8% 0

Folate equivalent (total)

9% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

11% 2

Vitamin K

19% 15
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