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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.77 Kcal (945 kJ) | ||
| Calories from fat | 142.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.86g | 24% | |
|---|---|---|---|
| Cholesterol | 5.51mg | 2% | |
| Sodium | 358.83mg | 15% | |
| Potassium | 611.52mg | 13% | |
| Total Carbs | 16.96g | 6% | |
| Sugars | 13.25g | 53% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 186.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 81.33 Kcal (341 kJ) | ||
| Calories from fat | 51.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 24% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 2% | |
| Sodium | 129.26mg | 15% | |
| Potassium | 220.29mg | 13% | |
| Total Carbs | 6.11g | 6% | |
| Sugars | 4.77g | 53% | |
| Dietary Fiber | 1.85g | 21% | |
| Protein | 2.3g | 13% | |
| Vitamin C | 1.7mg | 8% | |
| Calcium | 67.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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