Directions:
- Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables
- Nutritional analysis per serving: 72 calories, 3.9 grams fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 grams protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.27 Kcal (336 kJ) | ||
| Calories from fat | 32.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 6% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 6.2mg | 0% | |
| Potassium | 422.17mg | 9% | |
| Total Carbs | 11.58g | 4% | |
| Sugars | 7.43g | 30% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 43.53 Kcal (182 kJ) | ||
| Calories from fat | 17.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 6% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 3.36mg | 0% | |
| Potassium | 228.94mg | 9% | |
| Total Carbs | 6.28g | 4% | |
| Sugars | 4.03g | 30% | |
| Dietary Fiber | 2.95g | 22% | |
| Protein | 1.09g | 4% | |
| Vitamin C | 2.7mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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