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Minted Eggplants

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Submitted by mommydearest21

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

1 hrs

Ingredients

2 2
LARGE LARGE EGGPLANT *
1 15
TABLESPOON ML SALT
1 15
TABLESPOON ML OLIVE OIL
1 1
EACH EACH LEMON
4 6E+1
TABLESPOONS ML MINT LEAVES
freshly chopped
1 5
TEASPOON ML CUMIN
ground
1 1
EACH EACH GARLIC CLOVES
crushed
1 1
X X BLACK PEPPER *
5 144.5
OUNCES ML/G YOGURT
4 6E+1
TABLESPOONS ML MINT LEAVES
freshly chopped
½ 2.5
TEASPOON ML CUMIN
ground

Directions

Cut eggplants into 1 cm thick slices and layer them in colander with the salt.

Let them drain for 30 minutes. Wash them under cold water and dry them on paper towels.

Beat together oil, lemon juice, mint, cumin, garlic and pepper.

Beat together, separately, the yogurt, mint and cumin.

Heat the grill to high.

Lay the eggplant slices on the hot rack and brush them with half the lemon mixture.

Grill them until they begin to brown.

This will take about 2 minutes.

Turn over, brush with the rest of the lemon mixture and brown.

Serve grilled eggplants hot with the sauce separately as an appetizer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 67 61% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1770mg 74%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 19% Vitamin C 15%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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