Tortillas with Cucumbers, Eggplant and Minted Yogurt
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 4 tablespoons olive or vegetable oil
- 1 medium eggplant, thinly sliced
- Small handful of fresh mint, chopped
- Small handful of cilantro, chopped
- 2 tablespoons chives, chopped
- 1 green chili, seeded and thinly sliced
- 7 oz. plain, lowfat yogurt
- 2 tablespoons mayonnaise
- 2 large, flour tortillas
- salt and pepper to taste
- paprika to garnish
Directions
1.Heat the oil in a frying pan. Add the eggplant and sauté for about 10 minutes or until golden brown. Drain and set aside to cool.
2.In a medium sized bowl, mix mint, cilantro, chives, chili, yogurt and mayonnaise. Season with salt and pepper to taste.
3.Arrange the eggplant slices over the tortillas.
4.Spread yogurt sauce evenly over eggplant.
5.Arrange cucumber slices on top of sauce.
6.Roll up each tortilla and sprinkle paprika to garnish and serve.