Yogurt and Eggplant Dip Recipe

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Ingredients

Count

Nutrition

1296

Calories

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Ingredients:

Serving

2 eggplants , cut in half lengthwise and seeded
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and crushed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup fat free yogurt , drained in cheesecloth for 3 hours
1 tbsp fresh mint, chopped
1/4 tsp saffron , dissolved in 1 tbsp hot water
1/2 cup walnuts, chopped (optional)

Directions:

Preheat oven to 450. Prick the skin of the eggplants in several places. Place on an oiled baking sheet and roast for about 25 minutes, or until skin is wrinkled.
Remove eggplant from oven, let cool, then peel and mash in a colander.
Heat the oil in a skillet and cook the onion and garlic until golden. Add the eggplant and mix well. Cover and cook for 5 minutes over low heat. Add salt and pepper, remove from heat, and let cool.
Mix the eggplant with the yogurt in a bowl. Transfer to a serving dish and garnish with mint, saffron water, and walnuts, if using.
Place the serving dish on a platter. surround with warmed naan and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1296.13 Kcal (5427 kJ)
Calories from fat	865.55 Kcal
		% Daily Value*
Total Fat	96.17g	148%
Cholesterol	4.73mg	2%
Sodium	800.62mg	33%
Potassium	2568.37mg	55%
Total Carbs	86.06g	29%
Sugars	56.32g	225%
Dietary Fiber	33.73g	135%
Protein	36.79g	74%
Vitamin C	27.9mg	46%
Vitamin A	0.7mg	25%
Iron	91mg	506%
Calcium	229.4mg	23%

Amount Per 100 g
Calories	99.45 Kcal (416 kJ)
Calories from fat	66.41 Kcal
		% Daily Value*
Total Fat	7.38g	148%
Cholesterol	0.36mg	2%
Sodium	61.43mg	33%
Potassium	197.07mg	55%
Total Carbs	6.6g	29%
Sugars	4.32g	225%
Dietary Fiber	2.59g	135%
Protein	2.82g	74%
Vitamin C	2.1mg	46%
Vitamin A	0.1mg	25%
Iron	7mg	506%
Calcium	17.6mg	23%

* 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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