Vegetarian Delicacy

Eggplant with Yogurt Cream

and pomegranate
Average: 5 (2 votes)
(2 votes)
Eggplant with Yogurt Cream

Eggplant with yogurt cream - Feast for the eyes and the palate

share Share
bookmark_border Copy URL
Health Score:
8,5 / 10
30 min.

Healthy, because

Even smarter

Nutritional values

Thanks to abundant magnesium, bulgur supports the work of muscles as well as nerves and allows us to keep a cool head even in stressful phases. Thanks to the living lactic acid bacteria, yogurt has a probiotic function: it can improve the intestinal flora. This strengthens the immune system and effectively arms us against pathogenic germs.

Not everyone likes eggplant: If you feel the same way, you can also replace them with zucchini. The chard leaves for the garnish can also be replaced by other small lettuce leaves such as baby spinach.

1 serving contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein11 g(11 %)
Fat26 g(22 %)
Carbohydrates48 g(32 %)
Sugar added2 g(8 %)
Roughage7.7 g(26 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.4 mg(20 %)
Vitamin K10 μg(17 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.4 mg(29 %)
Folate75 μg(25 %)
Pantothenic acid1.4 mg(23 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C23 mg(24 %)
Potassium659 mg(16 %)
Calcium195 mg(20 %)
Magnesium114 mg(38 %)
Iron3.3 mg(22 %)
Iodine11 μg(6 %)
Zinc2.2 mg(28 %)
Saturated fatty acids9.6 g
Uric acid73 mg
Cholesterol46 mg
Complete sugar14 g


7 ozs coarse Bulgur
14 ozs Vegetable broth
2 Eggplant
5 Tbsps olive oil
18 ozs Greek yogurt
½ tsp dried thyme
1 handful young Chard leaf
1 organic lemon
1 Tbsp honey
1 tsp Sumac
2 ozs Pomegranate seed (4 TBSP.)
How healthy are the main ingredients?
Chard leafolive oilhoneythymeEggplantsalt

Kitchen utensils

1 Grill pan

Preparation steps


Briefly toast bulgur in a hot pot. Pour in broth, bring to a boil, cover and simmer on low heat for 15 minutes.


Meanwhile, clean and wash eggplants and cut lengthwise into slices about 1/2 inch thick. Brush with 2 tablespoons oil, season with salt and pepper and fry in a hot grill pan on both sides for 10 minutes over medium heat until grill marks appear.


Mix yogurt with 1 tablespoon oil and thyme. Wash the chard leaves and shake dry. Rinse lemon, rub dry, peel into zest and squeeze out juice.


Mix lemon juice with honey and drizzle over eggplant. Loosen bulgur with a fork and mix in 1 tablespoon oil. Season with salt and sumac and arrange on plates. Place eggplant slices on top and sprinkle pomegranate seeds on top. Place yogurt cream next to it, season with salt, pepper and sumac and drizzle with remaining oil. Sprinkle eggplant with lemon zest and garnish with chard leaves.