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Name: Smoky Eggplant Salad
Prep time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 Lebanese Eggplants; 2 teaspoons Cumin; 1 teaspoons Smoked Paprika; 1/2 cup Olive oil; 11/2 cup Low fat Greek yoghurt; 2 tablespoons Lemon Juice; 2 large Roma Tomatoes Cut into wedges; 1/2 cup Flat leaf parsley; 75 grams Pomegranate arils; 1 small Red onion Very thinly sliced

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INGREDIENTS

6 Lebanese Eggplants
2 teaspoons Cumin
1 teaspoons Smoked Paprika
1/2 cup Olive oil
11/2 cup Low fat Greek yoghurt
2 tablespoons Lemon Juice
2 large Roma Tomatoes ; Cut into wedges
1/2 cup Flat leaf parsley
75 grams Pomegranate arils
1 small Red onion ; Very thinly sliced

Servings

INSTRUCTIONS

1. Pre heat oven to 180 degree Celsius. Line baking tray with baking paper. Lay Eggplant on tray with small diagonal cuts. Sprinkle cumin and Paprika over the Eggplant. Drizzle with half the olive oil. Roast for 25 minutes, or until soft and golden. Remove from oven and drizzle with lemon juice. Season with salt and pepper.

2. Spread yoghurt onto plates. Top with tomatoes, place Eggplant onto salad. Drizzle with remaining oil. Sprinkle with parsley leaves, pomegranate arils and red onion.

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Nutrition

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Serving Size: 1 Serving (193g)
Recipe Makes: 4 Servings

Calories: 110
Calories from Fat: 65 (59%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 16.7mg		1 %
Potassium 382.7mg		10 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 8.8g
Protein 1.9g		3 %
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.

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Calories per serving: 110

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