Eggplant Borani
This traditional Middle Eastern dish features roasted eggplant mixed with a combination of fresh parsley, garlic, lemon juice and yogurt. Enjoy with your favorite chips, or try it as a topping on your sandwich.
Yields: 4 Cups
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Ingredients
| 3 | eggplants | |
| 3 | tbsp | olive oil |
| 2 | clove | garlic |
| 2 | tbsp | flat leaf parsley |
| 1 1⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄4 | tsp | salt |
| Juice of 1 lemon |
Directions
Over a medium-high flame, grill eggplants over an open fire.
Allow skin to blacken and the flesh to become soft.
Once tender, about 15 minutes, remove eggplants from the grill and let cool.
Remove outer skins.
Combine all ingredients in a food processor purée until smooth.
Serve with fresh vegetables or pita chips.
Nutrition Information
|
230
CALORIES
|
12g
TOTAL FAT
|
7g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
230
100
|
||
| % Daily Value* | ||
| Total Fat | 12g | |
| Saturated Fat | 2g | |
| Cholesterol | 5mg | |
| Sodium | 200mg | |
| Total Carbohydrate | 30g | |
| Dietary Fiber | 14g | |
| Sugars | 14g | |
| Protein | 7g | |
| Vitamin A | 6% | |
| Vitamin C | 30% | |
| Calcium | 15% | |
| Iron | 8% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Particularly good for gyros
oh, and...