Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 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
- 1 large eggplant (about 1 1/2 pounds)
- 1/4 cup olive oil, for oven frying eggplant
- 1 1/2 cups plain low-fat yogurt
- 1 clove garlic, grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon coriander powder
Directions
Wash eggplant, cut off stem and peel it into stripes.
Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
Soak eggplant pieces in warm salted water for about 1/2 hour.
Put a heavy plate on the pieces to keep them submerged.
Drain eggplant pieces.
Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
Broil them in the oven, turning once.
About 10 minutes.
Mix together yogurt, garlic, salt, cumin and coriander.
On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
Spoon yogurt mixture all over the eggplant.
Sprinkle with chili, and garnish with parsley and tomato.
Serve with warm bread.
If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
Combine and garnish just before serving.
Category:Iraqi Recipes
Category:Iraqi Appetizers