Grilled Eggplant Slices with Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the eggplant
- 3 short, thick Eggplant
- 2 Tbsps lemon juice
- 5 Tbsps olive oil
- 3 garlic cloves
- salt
- also
- 200 grams Olives (in brine)
- For the yogurt dip
- 400 grams Greek Yogurt (0.1% fat)
- 1 small Cucumber
- 3 garlic cloves
- 1 Tbsp White vinegar
- 2 Tbsps olive oil
Preparation steps
For the eggplant, rinse eggplants and cut lengthwise into thin slices. Season with salt and lemon juice and let stand for 30 minutes, then drain well and pat dry with a kitchen towel. Brush eggplant with olive oil and grill on one side. Coat other side with olive oil. Peel garlic, chop and sprinkle over the eggplant. Grill uncooked side until tender. Drape eggplant slices over skewers over a deep bowl (see photo), if desired. Serve garnished with the dip and olives.
For the yogurt dip, peel cucumber, cut in half, scrape out seeds, grate coarsely and mix with 1 teaspoon salt. Let stand 10 minutes. Rinse cucumber and pat dry, then mix with yogurt. Peel garlic and press into the yogurt. Stir in vinegar and olive oil embezzled, season with salt and let stand briefly before serving with the eggplant.
