Eggplant-Yogurt Puree
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 3.26 g | (3 %) | ||
| Fat | 14.21 g | (12 %) | ||
| Carbohydrates | 7.69 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.09 g | (7 %) |
more nutritional values
| Vitamin A | 54.8 mg | (6,850 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 0.19 mg | (2 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.51 mg | (4 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 14.2 μg | (5 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5.25 mg | (6 %) | ||
| Potassium | 261.99 mg | (7 %) | ||
| Calcium | 78.79 mg | (8 %) | ||
| Magnesium | 9.17 mg | (3 %) | ||
| Iron | 0.35 mg | (2 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 1.88 g | |||
| Cholesterol | 1.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
