Eggplant-yogurt Recipe

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Eggplant-yogurt
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Ingredients
8
Count
Nutrition
13
Calories
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Ingredients:

Directions:

  1. 1. In a pan, heat the oil and add the onions.
  2. 2. Add the garlic and ginger and saute
  3. 3. Add the egg plant, paprika and salt and saute till the eggplant is fully cooked.
  4. 4. While the egg plant is being cooked, whisk the yogurt.
  5. 5. Add the cooked eggplant to the whisked yogurt and mix well.
  6. 6. Serve this with Nan(Indian bread) or rice.
  7. P.S. You can substitute the eggplant with three medium sized grated carrots
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13.37 Kcal (56 kJ)
Calories from fat 5.24 Kcal
% Daily Value*
Total Fat 0.58g 1%
Cholesterol 2.08mg 1%
Sodium 7.59mg 0%
Potassium 48.66mg 1%
Total Carbs 1.45g 0%
Sugars 1.2g 5%
Dietary Fiber 0.31g 1%
Protein 0.59g 1%
Vitamin C 0.4mg 1%
Calcium 20.5mg 2%
Amount Per 100 g
Calories 51.04 Kcal (214 kJ)
Calories from fat 19.99 Kcal
% Daily Value*
Total Fat 2.22g 1%
Cholesterol 7.93mg 1%
Sodium 28.98mg 0%
Potassium 185.81mg 1%
Total Carbs 5.55g 0%
Sugars 4.59g 5%
Dietary Fiber 1.18g 1%
Protein 2.25g 1%
Vitamin C 1.5mg 1%
Calcium 78.4mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 0
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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