Try this Typically Turkish Eggplant Salad recipe, or contribute your own.
Suggest a better descriptionWash the eggplant then peel them in stripes, leaving strips of skin after each strip of peel is removed. Dice the eggplant then toss the cubes with salt and allow to drain in a sieve for 30 minutes. Wash well then squeeze dry. Preheat the oven to 220c. and pour the olive oil into a baking dish and place in the oven for 5 minutes. Remove the baking dish then add the eggplant and toss well in the oil then return to the oven for 30 minutes or until the eggplant is golden brown. Meanwhile, crush the garlic and salt together to make a paste then whisk this with the yoghurt until smooth. Set aside. Heat the remaining 2 tablespoons olive oil and add the diced tomatoes and salt to taste. saute until the tomatoes break down and become almost "saucy". To serve, arrange the eggplant cubes on a platter and pour a thin layer of yoghurt over. Top with the sauteed tomatoes and scatter the finely sliced mint leaves over. Per serving: 1086 Calories (kcal); 85g Total Fat; (65% calories from fat); 15g Protein; 84g Carbohydrate; 0mg Cholesterol; 2218mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1169g) | ||
Recipe Makes: 1 servings | ||
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Calories: 430 | ||
Calories from Fat: 145 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 40mg | 1 % | |
Potassium 2840.9mg | 75 % | |
Total Carbohydrate 73g | 21 % | |
Dietary Fiber 42.2g | 169 % | |
Sugars, other 30.8g | ||
Protein 13.8g | 20 % | |
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: 430
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