Eggplant with Yogurt

یاسمن قرقمازChef

Ingredients

• Eggplant
  1 kilogram
• Yogurt
  1 cup
• Tahini
  0.5 cup
• Crushed Garlic
  3 cloves
• Salt
  0
• Dried or Fresh Mint
  0.5 teaspoon

Steps

1. 1

   Slice the eggplant without peeling, sprinkle a little salt on it, then place it in a strainer to remove its water and drain well.

   Required Tools:

   Strainer

   5 min
2. 2

   In a deep frying pan, fry the eggplant slices and place them on a serving dish.

   Required Tools:

   Frying Pan

   5 min
3. 3

   To make the sauce, in a small bowl, mix the yogurt, tahini, garlic, salt, and mint well, then pour it over the fried eggplant, garnish with dried mint, and serve hot.

   Required Tools:

   Mixing Bowl

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags