Directions:
- Brush olive oil on eggplant slices and grill (or broil) until golden brown on both sides. The eggplant should be tender. Allow slices to cool before cutting into quarters.
- Mix remaining olive oil with garlic, lemon juice, cumin, coriander, and vinegar. Season with salt and pepper then pour into a dish over the warm eggplant. Chill for at least 2 hours, up to over night.
- Toss cucumber and tomato with chilled eggplant. Drizzle yogurt on top before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.27 Kcal (918 kJ) | ||
| Calories from fat | 150.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 26% | |
|---|---|---|---|
| Cholesterol | 1.33mg | 0% | |
| Sodium | 15.54mg | 1% | |
| Potassium | 505.45mg | 11% | |
| Total Carbs | 15.75g | 5% | |
| Sugars | 11.08g | 44% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 86.08 Kcal (360 kJ) | ||
| Calories from fat | 59.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 26% | |
|---|---|---|---|
| Cholesterol | 0.52mg | 0% | |
| Sodium | 6.1mg | 1% | |
| Potassium | 198.42mg | 11% | |
| Total Carbs | 6.18g | 5% | |
| Sugars | 4.35g | 44% | |
| Dietary Fiber | 2.01g | 21% | |
| Protein | 0.96g | 5% | |
| Vitamin C | 4.3mg | 18% | |
| Iron | 0.2mg | 3% | |
| Calcium | 17.2mg | 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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