Directions:
- Brush both sides of the eggplant lightly with oil.
- Grill turning once until just tender and slightly colored.
- Cut into quarters.
- Combine remaining oil, vinegar, lemon juice, cumin and coriander.
- Season with salt and pepper and mix thoroughly.
- Add the warm eggplant, mix well and chill for atleast 2 hours.
- Add the cucumber and tomatoes toss gently.]
- Transfer to serving dish and spoon yogurt on top.
- Garnish with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.63 Kcal (1012 kJ) | ||
| Calories from fat | 169.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.84g | 29% | |
|---|---|---|---|
| Cholesterol | 1mg | 0% | |
| Sodium | 12.54mg | 1% | |
| Potassium | 667.42mg | 14% | |
| Total Carbs | 16.87g | 6% | |
| Sugars | 10.86g | 43% | |
| Dietary Fiber | 7.58g | 30% | |
| Protein | 3.25g | 6% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 72.77 Kcal (305 kJ) | ||
| Calories from fat | 51.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 29% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 3.78mg | 1% | |
| Potassium | 201.02mg | 14% | |
| Total Carbs | 5.08g | 6% | |
| Sugars | 3.27g | 43% | |
| Dietary Fiber | 2.28g | 30% | |
| Protein | 0.98g | 6% | |
| Vitamin C | 3.6mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.4mg | 4% | |
* 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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