Eggplant-Yogurt Puree

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Eggplant-Yogurt Puree
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
163
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie163 cal.(8 %)
Protein3.26 g(3 %)
Fat14.21 g(12 %)
Carbohydrates7.69 g(5 %)
Sugar added0 g(0 %)
Roughage2.09 g(7 %)
Vitamin A54.8 mg(6,850 %)
Vitamin D0.44 μg(2 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.51 mg(4 %)
Vitamin B₆0.05 mg(4 %)
Folate14.2 μg(5 %)
Pantothenic acid0.18 mg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.25 mg(6 %)
Potassium261.99 mg(7 %)
Calcium78.79 mg(8 %)
Magnesium9.17 mg(3 %)
Iron0.35 mg(2 %)
Zinc0.11 mg(1 %)
Saturated fatty acids1.88 g
Cholesterol1.1 mg

Ingredients

for
4
Ingredients
250 grams Eggplant
½ organic lemon (juiced and zested)
4 Tbsps olive oil
1 Basil
150 grams Yogurt (0.1% fat)
salt
freshly ground peppers
1 pinch Cumin
How healthy are the main ingredients?
Eggplantolive oillemonBasilsaltCumin

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). 

2.

Halve the eggplant lengthwise. Place cut side up on a baking sheet lined with parchment paper. Bake in the oven for 30-40 minutes. Check the eggplant with a fork to see if it is soft. 

3.

Remove from the oven, and cool. Scrape out the pulp with a spoon. Puree the eggplant with the lemon juice and 3 tablespoons of oil. Mix the lemon zest into the puree. Rinse and finely chop the basil. Add to the eggplant puree, setting 1 tablespoon aside for garnish. Mix in the yogurt, and season to taste with salt, pepper, and cumin.

4.

Transfer to a bowl, drizzle with the remaining oil, and garnish with the remaining basil. 

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