Turkish · Lunch
Grilled Eggplant with Yogurt Sauce (Low-Calorie)
Charred eggplant halves grilled until smoky and soft, served over a garlicky yogurt sauce brightened with lemon and fresh dill. A light drizzle of olive oil replaces heavy pooling, keeping the dish lower in fat while preserving the smoky, tangy identity of a classic Turkish grilled vegetable meze.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
178Calories
9.2gProtein
7.8gFat
18.1gCarbs
9.2gSugar
8.5gFiber
618mgSodium
12mgChol
2.6gSat Fat
860mgPotassium
130mgCalcium
1.3mgIron
0.3mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Halve the eggplant lengthwise and score the cut sides in a crosshatch pattern. Rub lightly with 1/2 tsp olive oil and salt.
2
Grill
Place eggplant halves cut-side down over medium-high heat 6-7 minutes until deep grill marks form and skin blisters.
3
Char
Flip skin-side down and grill over medium heat 6-8 minutes until flesh is soft and collapses when pressed.
4
Plate
Scoop softened eggplant flesh with a spoon while keeping skin as base. Whisk remaining 1/2 tsp olive oil with yogurt, minced garlic, lemon juice, salt, and pepper until smooth. Spoon sauce over eggplant, scatter dill and pomegranate seeds on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, 1 medium eggplant
- 2/3 cup160g greek yogurt, low-fat
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp pomegranate seeds, for garnish (optional)
