Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
307
Calories
20g
Protein
17g
Fat
22g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- =
- -rosalie harrington
- 1 large eggplant, peel, slice
- 1 tbsp olive oil
- 4 cl garlic, roasted
- 1 cup non-fat yogurt
- 2 tbsp lemon juice
- 1 tbsp dill
- 3 tbsp parsley, minced
- 1/4 cup walnuts, chopped
- salt and pepper
- =
Directions
1
Paint eggplant with olive oil and grill. Put in processor. Add garlic, yogurt, lemon juice, dill, parsley, nuts, salt and pepper. Process until pureed. Serve in hollowed out head of cabbage or on a dish. Can dilute with chicken broth to make a soup.
Recipe sourced from
fandom