Directions:
- Trim the eggplant and cut lengthwise into 6 thick slices. Season all over and brush with 2 tablespoons of the oil.
- Heat the remaining oil in a small pan and add the tomatoes, garlic and chili flakes, along with a little salt.
- Cook gently for 3-4 minutes until the tomatoes are just softened.
- In a small bowl, mix the yogurt with the mint and some salt and pepper.
- Heat a barbecue or grill pan, and cook the eggplant slices for 5-6 minutes each side until nicely browned and softened.
- Serve 3 slices per person with the minty yogurt and tomato sauces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.19 Kcal (1395 kJ) | ||
| Calories from fat | 220.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.46g | 38% | |
|---|---|---|---|
| Cholesterol | 14.74mg | 5% | |
| Sodium | 68.3mg | 3% | |
| Potassium | 922.93mg | 20% | |
| Total Carbs | 23.65g | 8% | |
| Sugars | 16.99g | 68% | |
| Dietary Fiber | 8.47g | 34% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 18.3mg | 31% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 44.5mg | 247% | |
| Calcium | 183.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 75.12 Kcal (315 kJ) | ||
| Calories from fat | 49.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 38% | |
|---|---|---|---|
| Cholesterol | 3.32mg | 5% | |
| Sodium | 15.4mg | 3% | |
| Potassium | 208.1mg | 20% | |
| Total Carbs | 5.33g | 8% | |
| Sugars | 3.83g | 68% | |
| Dietary Fiber | 1.91g | 34% | |
| Protein | 1.47g | 13% | |
| Vitamin C | 4.1mg | 31% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 10mg | 247% | |
| Calcium | 41.4mg | 18% | |
* 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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