Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Eggplant Spread with Yogurt and Cilantro
30 min., ready in 1 hr
Time:
73
calories
Calories:
Health Score:
98 / 100
Ingredientsfor
- Ingredients
- 2 Eggplant
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 garlic clove
- salt
- 2 scallions
- 2 sprigs parsley
- 1 sprig cilantro
- 100 grams Yogurt (0.1% fat)
- freshly ground peppers
- ground paprika
Preparation
1.
Preheat the oven to 220°C (approximately 425°F).
2.
Rinse eggplant, cut off the stalks and pierce the eggplant several times with a fork. Cook on a rack in the oven (with parchment paper underneath) until soft, about 30 minutes. Remove from oven, let cool, cut in half lengthwise and scoop the flesh from the shell. Puree flesh with olive oil and lemon juice.
3.
Peel the garlic, finely chop and grind finely with a little salt. Rinse scallions, trim and chop. Rinse the herbs, shake dry, pluck from stems and finely chop. Mix herbs with the garlic and stir in the scallions, yogurt and eggplant. Season with salt, pepper and paprika.
4.
Serve with grilled pita bread and olives, if desired.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 73 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |