This is a perfect summer dish with a crisp labneh sauce and grilled eggplants.
Source: Family Dinners on Magnolia Network
In a mixing bowl, combine yogurt, one squeezed lemon, and hot chilis of choice. Spread this mixture on the bottom of a beautiful serving dish as this is the base of the eggplants. Slice the egg plants long ways so they lay flat on the grill. Sprinkle with salt and drizzle with olive oil and cook until those chargrilled lines show up and the eggplant is softened. Place the eggplant on the labneh mixture. drizzle with olive oil and a generous amount of parsley.
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Serving Size: 1 Serving (1289g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 337 | ||
Calories from Fat: 33 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 84.4mg | 3 % | |
Potassium 2889.5mg | 76 % | |
Total Carbohydrate 80g | 24 % | |
Dietary Fiber 42.5g | 170 % | |
Sugars, other 37.6g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 337
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