Directions:
- Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
- Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
- Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.96 Kcal (2009 kJ) | ||
| Calories from fat | 371.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.24g | 63% | |
|---|---|---|---|
| Cholesterol | 54.22mg | 18% | |
| Sodium | 8.85mg | 0% | |
| Potassium | 658.87mg | 14% | |
| Total Carbs | 17.63g | 6% | |
| Sugars | 10.49g | 42% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 10.94g | 22% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 0.2mg | 1% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 138.66 Kcal (581 kJ) | ||
| Calories from fat | 107.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 63% | |
|---|---|---|---|
| Cholesterol | 15.66mg | 18% | |
| Sodium | 2.56mg | 0% | |
| Potassium | 190.34mg | 14% | |
| Total Carbs | 5.09g | 6% | |
| Sugars | 3.03g | 42% | |
| Dietary Fiber | 2.17g | 30% | |
| Protein | 3.16g | 22% | |
| Vitamin C | 3.6mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16mg | 6% | |
* 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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