BeslyRoasted Eggplant with Garlic Yogurt
With high-protein strained yogurt and low-calorie roasted eggplant, this traditional meze is both light and nourishing.
Ingredients
Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.
- 3 medium eggplants (500 g / 1.1 lbs) · 125 kcal in the whole recipe
- 1.5 cups strained yogurt (300 g / 10.5 oz) · 285 kcal in the whole recipe
- 2 cloves garlic · 9 kcal in the whole recipe
- 1 tablespoon olive oil (13 g) · 115 kcal in the whole recipe
- 1/2 tsp salt and red pepper flakes
Method
Roast the eggplants by pricking them with a fork and baking at 200°C (400°F) for about 30-35 minutes until tender.
Peel the roasted eggplants, finely chop them, and gently drain any excess liquid.
In a bowl, whisk the strained yogurt, minced garlic, and salt until smooth.
Add the chopped eggplant to the yogurt mixture, stir well, and serve drizzled with olive oil and red pepper flakes.
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A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
133 kcal · 8 g protein · 10 g carbs · 7 g fat
On the plate: Vegetables, Dairy, Olive oil
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Browse: Snack recipes · Lunch recipes · Dinner recipes · Low carb recipes · Under 300 kcal recipes