Photo: Joseph Gonzalez
Burnt Eggplant & Yogurt Dip
7 ingredients
25 min + 25 min
2
openrecipes
This dip is truly delicious and kind of fun to make. It is very similar to a baba ganoush, but only without the tahini.
Estimated Nutrition (whole recipe, rough)
401
Calories
20g
Protein
16g
Fat
51g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Molasses | 1 tbsp (20g) | 58 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Eggplant
- ⅔ cups Greek Yogurt
- 2 Tablespoons Olive Oil
- 1-½ teaspoon Pomegranate Molasses
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Parsley, Chopped
- 2 cloves Garlic
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes